Rib Eye Steak Diane
|Tenderloin steaks/Rib-eye steaks||4|
|Snipped chives||4 Tablespoon|
|Snipped parsley||4 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Dry vermouth||1⁄2 Cup (8 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
In a large chafing dish or electric frying pan, melt 2 tablespoons of the butter and brown steaks quickly, turning once.
Remove to platter.
Add remaining butter, chives, parsley, mustard, Worcestershire sauce, salt and pepper and bring to a light boil.
Add vermouth and simmer, stirring occasionally for 2 to 3 minutes.
Heat brandy in a small saucepan (do not boil).
Return steaks to skillet.
Pour heated brandy over steaks and flame.
Serve as soon as flame dies, spooning sauce over the steaks.