Steak Diane

1/2 t salt, divided
1/4 t black pepper
6 (4oz) beef tenderloin steaks (1" thick)
1 t butter
1/2 c finely chopped shallots
1/3 c water
2 T Worcestershire sauce
1 1/2 T fresh lemon juice
1 1/2 T sherry (or brandy)
2 T chopped fresh parsley

Heat a large, heavy skillet over medium-high heat. Sprinkle 1/2 t salt and black pepper evenly over steaks. Add steaks to pan, cook 4 minutes on each side until done (rare). Remove from pan, cover and keep warm.

Melt butter in pan, saute shallots for 2 minutes, stirring occasionally. Add water and remaining ingredients. Reduce heat and simmer for 1 minute.