Cook the steak according to your liking and set aside.
In the same pan you cooked the steak add the butter and allow to melt on a medium heat. Add the diced eschallots and fry for a few mins until translucent.
Add the cream, brandy, Dijon mustard and Worcestershire sauce and allow the mixture to come to a quick boil.
Add the parsley, salt and pepper, stir and place the steaks in the sauce to coat.
Plate the steaks with extra sauce on a plate along with some green beans and serve immediately.