 It is seasoned with salt and pepper, quickly sautéed in butter, and set aside.A sauce is prepared from the pan juices with various additions, which may include butter, chives, Worcestershire sauce, mustard, thinly sliced mushrooms, shallots, cream, truffles, meat stock, or A1 Steak Sauce.The sauce is flambéed with brandy, dry sherry, or Madeira, and poured over the steak.