Title: Steaks with whiskey cream sauce
 Categories: Beef
      Yield: 2 Servings
 
      2    Fillet steaks
      2 sl Bread, 1" thick
      2 tb Butter
      1 ts Mustard, prepared french
      4 tb Butter
      1 ts Flour
      1    Shallot, minced
      3 tb Water
    1/4 c  Cream
      2 ts Parsley, chopped
      1    Beef bouillon cube, crumbled
      1 tb Whiskey
      1 ts Lemon juice
 
  Fat grams    per serving:              Approx. Cook Time: .5
    Press steaks into a neat shape; cut bread into rounds about the
  same size as the steaks.  Heat butter in pan, add mustard, mix well.
  Brush bread on both sides with mustard butter, place on oven tray,
  bake in moderate oven 20' or until golden brown.
     Heat remaining butter in pan, add steaks, cook until done as
  desired; remove from pan, keep warm.
     Drain off pan dripings, leaving 1 Tbsp in pan.  Add flour and
  shallot, stir over medium heat a few seconds. Stir in water, stir
  until sauce boils, add cream, parsley, buillon cube, whiskey and
  lemon juice. Reduce heat, simmer 2 minutes.
      Put steaks on bread, serve with sauce over. Source: Australian
  Woman's Weekly *** Notes ***
      As this is an Australian recipe, the whiskey implies Scotch - I
  substituted brandy and found it quite good. I also used sirloin
  instead of the fillets.