1Season the filets with salt & pepper.
2Melt the butter in a large nonstick skillet over medium high heat.
3Sear the filets for 1 minute on each side.
4Add the garlic and shallots.
5Add the sherry, brandy, mustard, Worsteshire Sauce, A1 Sauce , stir.
6Cook the filets for an additional minute in the above mixture.
7Remove the filets to a platter.
8Add the beef stock to the skillet.
9Increase the heat to high an reduce the pan sauce by 1/4.
10Return the filets and any meat juice on the platter to the skillet .
11Coat the filets with the sauce.
12Transfer the filets to a serving platter and pour sauce over the meat.
Recommended: Wrap each filet with a slice of bacon.
Recommended: Serve with BeaverBrand or Inglehoffer Cream Style Horseradish.
Optional: add 1/4 cup heavy cream to the skillet just after adding the beef stock.
Optional: add 3 oz. red wine to the skillet just after adding the beef stock.