Melt 1 stick butter; add 2 cloves garlic or garlic powder to equal, 2 teaspoons dried parsley, 1 tablespoon lemon juice, 2 tablespoons Worcestershire sauce, 1 tablespoon Kitchen Bouquet, 2 medium size onions (chopped fine) or use shallots, mushrooms as desired, and salt and pepper to taste.

Blend together; cook over slow heat or simmer. Add steak (use beef tenderloin or USDA choice rib eye, sliced thinly); cook until browned. Add 4 ounces rose wine and continue cooking slowly. After meat is cooked, add brandy and flame, if desired.