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4 Tbsp. butter or margarine
4 Tbsp. finely chopped chives
2 boneless club or shell
steaks (6 to 8 oz. each)
2 Tbsp. brandy or cognac
1 Tbsp. Worcestershire sauce
2 tsp. Dijon mustard
few twists of freshly ground
1/4 c. dry red wine

Have everything ready first! In small bowl cream 2
tablespoons butter until soft. Add chives blending well. Set
aside chive butter. Trim fat from meat and pound each steak
with meat mallet or rolling pin to about 1/4-inch thickness.
In large skillet, melt remaining butter until hot but not
smoking. Add steaks and cook about 2 minutes on each side for
medium rare. Heat brandy in small water. Ignite and pour
flaming over steaks in skillet. Add Worcestershire sauce,
Dijon mustard, pepper and red wine to pan liquids. Spoon chive
butter over meat. Serve steaks with pan juices on heated
platter. Serves 2.
Tips for successful Steak Diane: Recipe is a fast range
to table preparation. Have all ingredients assembled and ready
(down to heated plates) before you begin. For extra zest, can
add Dijon mustard with Worcestershire sauce.
Economy Tip: Use individual minute steaks or boneless
chuck (chicken steaks).

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