4 (4 oz.) medallions of tenderloin
2 c. Sauce Espanol (brown sauce)
1/2 c. fresh diced shallots
2 tbsp. diced garlic
4 tbsp. Dijon mustard
1/2 c. brandy
2 tbsp. cooking oil
1/2 c. sliced mushrooms

In large saute pan heat oil; add shallots, garlic, and mustard mix. Add tornadoes and mushrooms; saute at medium heat 3 minutes 1 side, 2 minutes other side. Add Sauce Espanol; bring to just boiling. Remove pan from heat source; add brandy and return to heat source. Brandy should ignite; stir until flame goes out. Serve immediately with appropriate starch and vegetable.