1/2 lb. fresh mushrooms, sliced
1 med. onion, chopped
1/2 c. melted butter
2 tbsp. Worcestershire sauce
2 (8 oz.) rib-eye steaks
Dijon mustard
1/3 c. brandy

Saute mushrooms and onion in butter and Worcestershire sauce in a large skillet over low heat.

Flatten steaks slightly with a meat mallet or spoon. Spread a thin layer of mustard on one side of steak. Push mushrooms and onion to side of skillet, add steaks, mustard side down. Brown steaks, stirring mushrooms and onion occasionally to keep from burning. Spread a thin layer of mustard on top side of steak; turn and brown other side of steak.

Lightly pierce steak in several places with fork. Pour brandy over steaks and simmer, covered for about 1 minute. Uncover and ignite. When flame dies down, remove steaks to heated platter; spoon mushrooms and onion over top. Yield: 2 to 4 servings.