2 (6 oz)  Filet Mignons, thawed
1/8 tsp.  Salt
1/8 tsp.  Freshly ground pepper
2 tbs.  Butter
1 tsp.  Dijon-style mustard
2 tbs.  Shallots, minced
1 tbs.  Butter
1 tbs.  Lemon juice
1-1/2 tsp.  Worcestershire sauce
1 tbs.  Fresh chives, minced
1 tsp.  Brandy
1 tbs.  Fresh parsley, minced

Season both sides of steak 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. Add into pan drippings, 1 Tbsp. butter, lemon juice, Worcestershire sauce and chives. Cook for 2 minutes. Add brandy; pour sauce over steaks. Sprinkle parsley over the top. Serves 2.