Temia

1. Trim the steaks of excess fat. Using a rolling pin or tenderiser gently pound steaks to flatten them to 1/4 thickness. Season with salt and pepper on one side only (the one that will be placed down first). Heat a little olive oil in a skillet pan large enough to accomodate the 2 steaks side by side. 2. Quickly sautee the steaks for up to a minute on each side (when turning over, season the other side). Then remove from the pan and set aside to rest. Important: the sauce is then prepared in this pan 3. For the sauce - slice the shallot finely and add to the pan, allow to soften briefly before slicing and adding the mushrooms. Then add a tbs of butter, crushed garlic cloves and springs of thyme. On a medium heat, cook covered, for about 1-2 minutes until shallots are golden and the garlic is soft. 4. Add the Worchester sauce and mustard. Heat through for a minute. Turn up the heat and tilt the pan away from you; pour the Cognac (should only be 1/3 cup) and light it and be careful that the flame doesn't singe you. Once the alcohol has burned off, swirl the juices around in the pan. 5. Add the cream (3/4 cup) and beef stock. Allow the sauce to thicken before turning down the heat and season with additional salt and pepper to taste. 6. Place the steaks back into the pan and finish cooking them to taste. Chop the parsley and add to the pan and stir everything together nicely. 7. Serve the steaks topped with sauce