| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Boneless steaks (ribeye or Delmonico cuts); (4 to 6) |
| 4 |
tb |
Butter |
| 2 |
tb |
Chopped shallots or green onions |
| 1 |
tb |
Worcestershire sauce |
| 2 |
tb |
Chopped chives; (fresh or frozen) |
| 1 |
ts |
Dry mustard |
|
|
Salt and pepper to taste |
| 4 |
tb |
Cognac to flame; (optional) |
INSTRUCTIONS
Place each steak between sheets of waxed paper and pound with mallet until
one-quarter inch thick. Salt and pepper lightly on each side. Heat butter
in skillet. Over rather high heat, quickly saute each steak for just a
minute on each side, removing to warm platter when cooked, to reserve them
until the sauce is ready. To the butter in the pan, add shallots, chives,
Worcestershire sauce and mustard. Saute briefly until shallots are tender.
Return cooked steaks to pan and reheat them. If desired, pour warmed cognac
over steaks and ignite. Tilt pan and spoon over meat. Serve on heated
plates. Serves 4.
Posted to recipelu-digest Volume 01 Number 459 by "Diane Geary."
<diane@keyway.net> on Jan 5, 1998
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