Steak Diane Flambe
|Rib eye steaks||16 Ounce (2 X 8 Ounce Steaks)|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Butter||2 Tablespoon, melted|
|Worcestershire sauce||1 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
Pound steaks with a meat mallet to flatten slightly, if desired.
Saute mushrooms and green onions in butter in a large skillet until tender.
Push mushroom mixture to one side of skillet.
Add steaks, and brown on both sides.
Remove from heat.
Heat brandy in a long handled saucepan just long enough to produce fumes
Remove brandy from heat, ignite, and pour over steaks.
When flames die down, remove steaks from skillet.
Add last 4 ingredients to mushroom mixture in skillet; blend well.
Cook 1 minute.
Place steaks on serving platter, and spoon mushroom mixture over top.