|Beef boneless steak||1 1⁄2 Pound, cut 0.5 inch thick|
|Butter||3 Tablespoon, divided|
|Dijon mustard||2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Chopped chives||3 Tablespoon|
|Beef broth||1⁄2 Cup (8 tbs) (Ready To Serve)|
Cut beef sirloin steak into 4 serving size pieces.
Place each piece on flat surface; cover with waxed paper and flatten with bottom of heavy saucepan, mallet or side of cleaver to 1/4 inch thickness.
Dredge in flour.Melt 2 tbs.of the butter in lg.nonstick skillet over medium high heat.
Add steaks; cook 1-2 minutes on each side or to desired doneness.
Remove to platter.
Spread both sides of steaks with mustard.
Sprinkle with Worcestershire sauce; keep warm.
Melt remaining 1 tbs.butter in sm.skillet over medium heat.
Add chives; cook 1 minute, stirring constantly.
Add brandy and broth;cook over high heat, stirring constantly, until liquid is reduced by half.
Return steaks to pan; heat about 1 minute.