1 stick butter
3/4 c. chopped scallions
3 tbsp. Worcestershire
3 tbsp. Bovril (beef extract)
Salt and pepper to taste
4 steaks, cut 1/2 inch thick
4 oz. Cognac

Melt butter. Add scallions and saute until soft. Add Worcestershire, Bovril, salt and pepper, and stir until smooth.

Meanwhile, broil steak and place in sauce, heat a few minutes, then turn to coat other side of steak. Heat cognac and pour it over meat. Ignite, and as soon as flame is gone, serve steak with the sauce spooned over it. Serves 4.