4 tbsp. butter
3 tbsp. shallots
3 tbsp. finely chopped chives
3 tbsp. finely chopped parsley
1 tbsp. Worcestershire sauce
Salt and pepper
4 fillets steaks
1/4 c. brandy

Melt 2 tablespoons butter in small skillet and saute shallots until softened. Add chives, parsley, Worcestershire sauce, salt, and pepper. Melt remaining 2 tablespoons butter in a heavy skillet and saute the fillets quickly over a high heat. Continue cooking until the meat has reached the desired degree of doneness, about 5 minutes. When ready to serve, top each steak with a little of the chive mixture from the first skillet. Flame with warmed brandy and spoon the pan juices over the steaks. Serves 4.