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2 tbsp. plus 1 1/2 c. butter
8 thin boneless minute steaks, pounded
1 1/2 c. chopped scallions or shallots
1 tsp. salt
2 tsp. ground pepper
1 c. red wine
2 tsp. Dijon style mustard
1 tsp. Worcestershire sauce
2/3 c. warmed cognac

In the 2 tablespoons of butter sear the steaks on both sides a few at a time. Roll loosely and keep warm on heated platter. In large heavy skillet melt 1 1/2 cups butter. Add the scallions or shallots and saute lightly. Add salt and pepper, wine, mustard, and Worcestershire sauce. Cook for 2 minutes. Add steaks and baste with sauce. Pour in cognac, ignite and cook 1 to 2 minutes longer or until done to personal preference. Serve, boil down to desired consistency. Serves 6 to 8.
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