Beef fillet Woronoff

[astrolab]

Today we're making a very special dish of meat, that is the beef fillet
Woronoff, a second course in which we are going to use the Worcestershire sauce, which we already used in the past for example, to prepare the cocktail sauce or meat tartar original recipe.
The fillet Woronoff is a very tasty dish, with enough calories, which will surely be very popular with meat lovers

Ingredients:
4 fillets of beef 200gr each ( this is for 4 person)
80 grams of butter
half a glass of cognac
200 ml cream
4 tablespoons sweet mustard
1 sprig of rosemary
2 drops of Tabasco
1 tablespoon Worcestershire sauce
flour
1 tablespoon chives
pepper
salt
parsley

Preparation:
Melt the butter in a pan and let brown the floured meat with rosemary, about 2 minutes per side, then put salt and pepper, and remove the rosemary.
In a saucepan heat the cognac, we're going to put over the meat,( will be flammable, so be careful)
When the sauce ( gravy ) has shrunk, we put the meat in the same pan to heat. and put on it the Worcestershire sauce, Tabasco, cream, mustard, and mix on light fire ,for creating a fairly thick sauce.
Serve each fillet with the sauce on it and a bit 'of chives as well as some parsley to the sides.