| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Beef, Party |
6 |
Servings |
INGREDIENTS
|
|
-GRAMMIE'S KITCHEN |
| 1 1/2 |
lb |
Sirloin steak ; (or fillet) |
| 1/2 |
ts |
Dry mustard |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
tb |
Chives |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Worcestershire sauce |
| 3 |
tb |
Cognac; heated |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
Preheat oil 5 minutes. Meanwhile, wipe 1/2" thick steak with paper towels
to remove excess moisture. Mix dry mustard, salt and pepper. Sprinkle over
one side of steak, rub in. Brown steak in hot oil, about 1 1/2 minutes on
each side. Sprinkle with chives, lemon juice and Worcestershire. At
tableside, pour heated cognac over steak. Ignite. When the flame goes out,
transfer steak to serving platter. Spoon pan juices over meat and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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