• 4 thickly cut tournedos
• 4 tablespoons butter
• 6 finely chopped shallots
• French mustard
• worcestershire sauce
• pinch of rosemary
• salt and freshly ground black pepper
• 4 tablespoons cognac

Place well-trimmed tournedos in 4 individual heatproof casseroles with butter and finely chopped shallots, flavoured to taste with French mustard and Worcestershire sauce. Cover and cook for about 5 minutes; then drain fat; turn tournedos add 1 pinch each of rosemary, salt and freshly ground black pepper to each casserole. Pour cognac over meat; cover and continue cooking for a few minutes longer. Serve in casseroles.