For each serving:
Remove any membrane or fat surrounding steak and pound as flat as possible.
If meat is not tender enough to pound really thin, slice steak horizontally
through the middle, leaving it joined along one side, open out (butterfly)
and pound to flatten.
Rib eye or loin steak 1/2" thick
2-1/2 tablespoons butter
1 tablespoon finely minced chives
1 tablespoon finely minced parsley
salt & pepper to taste
1 tablespoon finely minced shallot (or green onion & garlic)
1 tablespoon cognac
2 tablespoon sherry
1-1/2 teaspoon worcestershire sauce
Note: each steak must be sauteed separately
Cream 1-1/2 tablespoon butter, chives, parsley, salt and pepper together.
Melt remaining 1 tablespoon butter over medium heat with shallot,
which should soften but not brown.
Increase heat and sauté steak quickly, about 1/2 minute per
side or until just seared. Remove and keep warm.
Flame pan with cognac, reduce heat, add seasoned butter, sherry,
and if desired, worcestershire sauce. Cognac will flame easier if heated
When blended, replace steak for an instant, turn once, serve.