|Fillet steak||12 Ounce|
|Freshly ground pepper||To Taste|
|Chopped parsley||1 Tablespoon|
|Crushed garlic||1 Teaspoon|
|Worcestershire sauce||1 Tablespoon|
Ask butcher to cut steak 1 in. thick, then pound steak until it is quite thin.
Season each side lightly with freshly ground pepper.
Put butter into pan; when sizzling, add steak.
While cooking on one side, rub garlic into top of steak with wooden spoon; turn steak over.
Add Worcestershire sauce to pan, swirl steak round in the pan juices.
When cooked to desired doneness, sprinkle with chopped parsley, transfer to heated plate.
A tablespoon of cream can be stirred into the sauce to soften the characteristic 'sharpness' of the sauce.