4 slices quality steak, 3/8 inch thick
1/2 c. butter
1/4 c. oil
1/2 c. cognac
Salt and fresh ground pepper
6 tbsp. butter
4 cloves garlic, crushed
4 green onions, chopped
1/2 c. steak sauce
4 tsp. Dijon mustard
2 tbsp. chopped parsley

Assemble ingredients on a tray for preparation. Put 2 tablespoons butter and 1 tablespoon oil in skillet for each steak. When bubbly sear on both sides. Sprinkle with salt and pepper. Keep warm on platter. Add cognac and flambe in pan. Add butter, garlic, onions, steak sauce and mustard. Boil 3 minutes. Stir in parsley. Pour over steaks. Serves 4.