Filet of Beef Vanderbilt

This recipe card says it is from the N.Y. Gaslight Restaurant, but all I can find is a night club that debuted Bob Dylan once upon a time. While the timing of that would be correct - Mom and Dad left NYC just as the beatnik's moved in - the Dylan Restaurant does not seem to have offered fine dining. 

Ingredients
Beef tenderloin, cut into 1/2" slices
butter
salt
pepper
Cognac
Beef stock or brown sauce
chopped chives
chopped parsley
1/2 cup thinly sliced mushrooms 
wild rice

Process

1. Saute 6 slices of 1/2" think beef tenderloin in butter, salt and pepper. 
2. Add an ounce and a half Cognac and flambe, shaking the pan while the spirits are burning. 
3. Remove the beef to a heated platter. 
4. Add to the pan juices 1/2 cup beef stock or brown sauce, a Tablespoon chopped chives, a Tablespoon chopped parsley, 1/2 cup thinly sliced mushrooms, and a pat of butter. 
5. Let simmer for a minutes and pour over the meat. 
6. Serve with wild rice