4 steaks (1/2 inch thick) tenderloin, Delmonico, filet mignon, pounded 1/4 inch thick
Freshly ground pepper
Soy sauce
Olive oil
butter
1/4 c. minced shallots or green onions
1/4 c. minced parsley
1 tbsp. cornstarch, mixed with 1 tbsp. Dijon mustard and 1 c. beef bouillon
Worcestershire sauce
1 lemon, cut in half
Cognac AND Port or Madeira

Pour 1 tablespoon oil and 2 tablespoons butter in frying pan. After it foams and begins to brown, add 1/2 teaspoon soy sauce and lay 2 steaks on. Saute 30 to 40 seconds per side (rare); grind on fresh pepper. Repeat with other 2 steaks. Remove meat to hot platter and keep warm.

Add 2 tablespoons butter to sauce and saute shallots and parsley, then cook in the mustard mixture. Gradually add Worcestershire sauce (to taste) and juice of 1/2 lemon, few drops of cognac and port. Return steaks to sauce just briefly turning over and over on lower heat (do not overcook). Serve with extra sauce.