Sometimes the classics should just stay in the past, but this is not one of those times. This is a quick, easy and elegant dish you can serve anytime. You can make your own Worcestershire sauce, but why bother the original Lee & Perrins is gluten free already.

Serves 4

(4) 5 ounce/142g filet mignon steaks

1 ounce/25g butter substitute*, you can use canola, but the taste will be different

2 tablespoons/30ml canola oil

1 tablespoon/15ml Worcestershire sauce

2 tablespoons/30ml lemon juice

1 ½ tablespoons/22ml grated onion

1 teaspoon/5ml dry sherry

2 tablespoons/30ml chopped parsley

Heat a large skillet over medium heat. Melt butter substitute in oil. Cook steaks for 2 minutes on each side. Remove from pan to a plate. Add Worcestershire, lemon juice, onion and sherry. Cook for 2 minutes. Add parsley and stir. Pour over steaks when serving.

Serve with browned potatoes and peas