Servings: 4 4 Filet mignon steaks, 6 oz each Salt & pepper to taste 2 tb Olive oil 2 tb Butter 3 tb Chopped chives or shallots 2 tb Cognac 3 tb Chopped parsley 1 ts Imported mustard 1/2 ts Worcestershire sauce 2 ts Meat broth Place meat on a flat surface and pound with a flat mallet to about 1/4

INGREDIENTS: 1 pound top sirloin steak, cut 1/2-inch thick salt and pepper to taste 2 tablespoons butter 1/4 teaspoon dry mustard 1/8 cup chopped green onion 1/2 tablespoon Worcestershire sauce 1 1/2 tablespoons dry Sherry wine 1/8 teaspoon Garlic Powder 1 teaspoon chopped parsley DIRECTIONS: Cut

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Melt the butter in a saucepan and fry the onion and carrot slowly until dry and slightly shrivelled but not brown. Stir with a metal spoon occasionally. Add the flour and continue cooking until the flour and vegetables are a rich brown. Pour on the stock and add all the remaining sauce ingredients.

Lemon juice can be used in place of the key lime juice. The key lime juice adds that little something that keeps them coming back for more. You can also add a little white wine, just reduce the beef broth to 1/2 cup and add 1/2 cup white wine.

This comes from a Family Circle Cookbook. I have made a few changes. It works well if you add mushrooms or dijon mustard to the sauce...Serve with potatoes and salad. This is one of my darling's favourites.. You should have all the sauce ingredients ready before you start.