Combine 1 tb. butter and shallots in a sauce pan. Cook over medium heat until shallots soften but do not brown. Add whisky and heat to a simmer.
Stir in orange juice, lemon juice, jelly and mustard. Heat until boiling.
Combine cornstarch with water. Stir into sauce; cook until thickened and set aside.
In a frying pan, melt the remaining 1 tbsp. butter and saute the steaks about 5 minutes on each side. Do not overcook. Serve immediately with sauce.