Steak Tolbert from The Midnight Gourmet


2 6 oz. Beef tenderloin

Salt, pepper

Clarified butter

1 Tbs cognac

½ Tbs dry sherry

2 Tbs unmelted butter

½ Lemon

½ tsp mustard Dijon

1Tbs chopped green onions

2 Tsp finely chopped parsley

2 Tbs Worcestershire sauce

1 large croissant - split in half

1 Enokidake mushrooms (garnish)

Slice each steak into 3 or 4 slices, and slice the slices into strips. Sprinkle steak with salt and pepper. Sauté quickly in clarified butter until steaks are light brown (medium rare). Add cognac and sherry; set ablaze. Add unmelted butter to pan. Squeeze lemon juice into pan. Add mustard, chives, parsley, and Worcestershire sauce. Stir and serve over croissants.