4 slices tenderloin
1 lemon
3 Tbsps. butter
Worcestershire sauce
1/2 cup chopped chives
1 cup burgundy
Cornstarch for thickening
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard

Mash tenderloin with heel of hand. Salt, pepper and sprinkle with dry mustard and set aside. Dissolve cornstarch in burgundy and set aside. Chop chives and set aside. At table in chafing dish melt about 3 tablespoons of butter; add chives. When hot, add tenderloin, sauteing both sides to taste. Remove tenderloin and set aside, add butter if necessary. Squeeze lemon through napkin add about 4 dashes of Worcestershire sauce and burgundy cornstarch mixture as needed to thicken sauce. When sauce is hot and thick, put cooked tenderloin back in sauce and heat. Serve immediately.