Instructions: In a large skillet, heat the butter over medium-high heat. Add the steak slices and cook for about 1 1/2 minutes on each side until they are lightly browned. Season with salt and pepper.

Add the cognac. Flame the meat buy touching the cognac with a lighted match and let the flame burn down. Remove the meat and reserve.

Add the shallots and parsley to the pan and cook for 2 minutes, stirring frequently.

Stir in the brown sauce, tomato paste and Worcestershire sauce. Bring the mixture to a boil and cook for 2 minutes. Return the meat to the skillet and simmer for several minutes. Serve over pasta.

Makes 6 servings.

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