4 Four to six-oz. tenderloin, sirloin or rib steaks cut 1” thick

Salt and black pepper

4 tbsp butter

6 tbsp finely minced shallots or onions

2 oz. cognac or other good brandy

4 tbsp dry white wine or dry vermouth

4 tsp Dijon mustard

4 tbsp A-1 steak sauce

1 cup beef broth

4 tbsp heavy cream (optional)

4 tbsp finely snipped chives or 2 T. dried chives

 

Directions:

Pound the steaks lightly to flatten them to 1/2-inch thick. Season them liberally on both sides with salt and pepper. Heat a 12-inch skillet until hot, add half the butter. When melted , add the steaks and cook on high for 1-2 minutes on each side or until lightly browned. Remove meat to a plate and adjust the heat to low.