Instructions: In a large skillet, cook filets in butter 4 or 5 minutes per side over medium high heat. Sprinkle with salt and pepper. Pour 1/4 cup brandy over the steaks. IGNITE CAREFULLY. When flame dies, remove steaks to heated serving platter. Add garlic and mushrooms to drippings in pan. Cook until softened. Stir in remaining 1/4 cup brandy, Bearnaise sauce and lemon juice. Heat through but do not boil. Spoon sauce over steaks and garnish with parsley.

Yield: 4 servings.

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