A recipe I found on www.nomenu,com by: From A Past Edition Of The New Orleans Menu Daily, By Tom Fitzmorris. Here is what is stated about the recipe: A classic from another generation of diners (those of the immediate post-war era), this luscious beef dish is a well-liked specialty at Brennan's, among other places. They bring out three thick disks of filet mignon and prepare them and the sauce at the table. This is not the steak Diane you might find in a classic cookbook, but it is a very good dish. I guarantee you will be getting up every drop of that sauce.