Chateaubriand a La Maison

Ingredients

• 2 (8 ounce)  beef tenderloin steaks, 1 1/2 inch thick
• 2 tablespoons butter
• 1/8 teaspoon salt
• 1/8 teaspoon white pepper
• 1/4 teaspoon cayenne
• 1 teaspoon Dijon mustard
• 1 tablespoon parsley, chopped
• 1 teaspoon sherry wine
• 2 teaspoons worcestershire sauce
• 1 ounce cognac
• 4 tablespoons ketchup
• 2 tablespoons whipping cream
• 4 mushrooms, sliced and sauteed in
• 1 teaspoon butter

Directions

1. 1

   Grill the steak to your desired doneness.

2. 2

   Put butter, salt, white pepper, cayenne, mustard, chopped parsley, sherry and worchestershire sauce into a pan and heat.

3. 3

   When butter has fully melted and sauce has been stired, add the steak, pour over with the cognac and flambe.

4. 4

   When cognac has burned off, remove the steak and cut into 3 slices per steak. Keep warm.

5. 5

   Put ketchup, cream, and mushrooms in to the sauce and stir well. Bring to just under a boil.

6. 6

   Plate the steak and pour sauce over. Serve with French fried potatoes and peas.