Have the butcher cut four 8 oz. tournedos. Sprinkle them with salt and freshly ground black pepper. In a large skillet brown the steaks on both sides in 1/4 cup clarified butter, reduce the heat and saute the steaks for 3 minutes on each side for med. rare meat. Transfer the meat to a heated platter and keep them warm.

Add 1/4 cup minced shallots to the pan juices and saute them until they are tender. Add 1/4 cup each of brandy and dry sherry and deglaze the pan,stirring in the brown bits clinging to the bottom and sides. Stir in 1 cup "sauce Bordelaise" and 1/4 cup heavy cream, reduce the heat, and cook the sauce,stirring often, until it is thickened. Add lemon juice ,salt and pepper to taste and pour the sauce over the steaks. Serves four.