Fillet of Beef with Mustard Cream Sauce

2 tablespoons butter

2 8 ounce 1 1/4-inch-thick tenderloin steaks

2 tablespoons Dijon mustard

1 teaspoon Worcestershire sauce 

1/4 cup brandy

1/2 cup whipping cream

Melt butter in heavy large skillet over medium high heat.  Add steaks and cook to desired doneness, about 4 minutes per side for rare. Add mustard and Worcestershire sauce to skillet. Season with pepper. Stir to combine. Remove pan from heat. Add brandy and ignite with match. When flames subside, return skillet to heat. Transfer steaks to plates. Add cream to skillet and boil until reduced to thin sauce consistency, about 2 minutes. Pour over steaks and serve. 

Makes 2 servings