1 lb. fillet steak
Mild French mustard
1 med. onion
1/4 lb. woodland mushrooms
1/4 bottle Beaujolais
1/4 pt. whipping cream
3 tbsp. cognac
Worcestershire sauce
Fresh coarsely ground black pepper
Fresh garlic, thyme, basil, rosemary, sage

Take a drink of the Beaujolais. Peel and thinly slice the onion. Trim and slice the meat 1/2 inch thick. Thickly coat both sides with mustard. Add the pepper and herbs to taste. Saute the onions and mushrooms in butter until barely cooked; remove and set aside.

Add butter to the pan and bring to high heat. Add steak and cook for 1 minute, turning frequently. Add 1 dessert spoon of Worcestershire sauce. Add 1 tablespoon cognac and flame. Turn down heat.

Take a further drink of Beaujolais. Add remaining wine to the steak and simmer for 5 minutes. Add the onions and mushrooms and the cream. Simmer until the sauce is the desired consistency. Add 2 tablespoons cognac and flame. Serve immediately on heated plates.

Suggested accompaniment: Green leaves with vinaigrette dressing, ratatouille, all served on separate dishes!