1. Slice the tenderloin thin and season with salt and pepper.
2. Sear both sides quickly in butter, then remove.
3. Fry the mushrooms and garlic in the remaining butter.
4. Pour in the brandy and carefully flambé.
5. Add the mustard, Worcestershire sauce and cream, and bring to a simmer.
6. Return the steak and coat it in the sauce.
Tip: When flambéing, turn off the extractor fan and work carefully.
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