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Add a photoServings: 4
Ingredients
- 4 ounce Boneless steaks (ribeye or possibly Delmonico cuts), (4 to 6)
- 4 Tbsp. Butter
- 2 Tbsp. Minced shallots or possibly green onions
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. Minced chives, (fresh or possibly frzn)
- 1 tsp Dry mustard
- Â Â Salt and pepper to taste
- 4 Tbsp. Cognac to flame, (optional)
Directions
- Place each steak between sheets of waxed paper and lb. with mallet till one-quarter inch thick. Salt and pepper lightly on each side. Heat butter in skillet. Over rather high heat, quickly saute/fry each steak for just a minute on each side, removing to hot platter when cooked, to reserve them till the sauce is ready. To the butter in the pan, add in shallots, chives, Worcestershire sauce and mustard. Saute/fry briefly till shallots are tender.
- Return cooked steaks to pan and reheat them. If you like, pour warmed cognac over steaks and ignite. Tilt pan and spoon over meat. Serve on heated plates.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 4 servings | |
| Calories 189 | |
| Calories from Fat 122 | 65% |
| Total Fat 13.82g | 17% |
| Saturated Fat 8.18g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 155mg | 6% |
| Potassium 161mg | 5% |
| Total Carbs 1.81g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.51g | 0% |
| Protein 6.59g | 11% |
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