Sirloin Steak Diane
|Sirloin steak||10 Ounce (1 Piece)|
|Butter||1 1⁄2 Tablespoon|
|Cognac||1 Tablespoon, heated|
|Sweet butter||1 Tablespoon|
|Chopped chives||1 Teaspoon|
1. Trim the meat well and pound very thin with a mallet.
2. Heat one and one-half tablespoons butter in a chafing-dish platter. Add the steak and cook quickly, turning it once.
3. Add the cognac and flame. Add the sherry and the sweet butter creamed with chives.
4. Place the steak on a warm platter and pour the pan juices over it.