Steak Diane

2 6-ounce portions beef tenderloin, pounded to 1/2-inch thick
1/8 tsp. Salt
1/8 tsp. Freshly ground pepper
2 Tbsp. Butter
1 tsp. Dijon-style mustard
2 Tbsp. Shallots, minced
1 Tbsp. Butter
1 Tbsp. Lemon juice
11/2 tsp. Worcestershire sauce
1 Tbsp. Fresh chives, minced
1 tablespoon cognac
2 tablespoon sherry
1 Tbsp. Fresh parsley, minced

Season both sides of beef with salt and pepper. Melt butter in a heavy skillet; add mustard and shallots. Saute over medium heat 1 minute. Add steaks and cook approximately 4 minutes on each side for medium-rare. Remove steaks to serving plate and keep warm. Flame pan with cognac and reduce heat. Add into pan 1 Tbsp. butter, sherry, Worcestershire sauce and chives. Cook for 2 minutes. our sauce over steaks and sprinkle with parsley.