6 beef filets, cut 1 inch thick
1 tbsp. butter
6 tsp. dry sherry

Trim fat from steaks, melt butter in skillet over high heat. Sear steaks on both sides until brown. Pour in sherry lower heat. Simmer 5 minutes for rare or 10 minutes for medium. Remove to warm platter, spoon Bearnaise cream sauce over each steak. Serve at once.

BEARNAISE CREAM SAUCE:

2 tbsp. minced shallots
1 tbsp. wine vinegar
1/4 tsp. tarragon
1/4 c. butter
1/4 lb. sm. mushrooms
1/2 c. whipping cream
2 egg yolks
Dash of lemon juice and cayenne

Combine shallots, vinegar and tarragon in small saucepan. Boil over medium heat, stirring until liquid is evaporated. Add butter and mushrooms (slice, if large). Cook until lightly browned, pour in 1/4 cup cream. Bring to boiling, stir some of hot mixture into egg yolks. Return to saucepan, cook briefly, stirring until slightly thickened. Stir in remaining cream, if needed. Add dash of lemon juice and cayenne to taste. Sauce can be reheated over hot, not simmering water. Prepare so sauce is last to be finished. Serves 6.