• 1¾ lbs  Beef Tenderloin cut thin
•   2 tbs  Butter
•  ¼ cup  Green Onions finely chopped
•   1 tbs  Parsley chopped
•   1 tbs  Tomato Paste
• 2 cups  Brown Gravy
•  ¼ tsp  Worcestershire sauce
• ¼ cup  Weinbrand/Brandy/Cognac
•             Salt
•             Black Pepper ground

Pepper and slightly salt the meat slices (if you use salted butter omit the salt).
Heat butter in a large frying pan, add meat and fry to desired doneness.
Remove meat and set aside.
Add Green Onions and parsley to pan and saute for 2 minutes.
Pour in brandy, take off the heat and ignite with a lighter (be careful not to burn the house down).
When the flame goes out return to heat, add brown gravy, tomato paste, Worcestershire sauce and bring to a boil (follow directions on gravy package).
Add meat, heat through and serve with buttered noodles.

Beef Tenderloin can be substituted with completely trimmed New York Strip Steaks or tender sections of Deer.