Steak Diane #2
| Yield: | 4 Servings |
| Categories: | Beef |
| 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) |
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