4 beef sirloin strip steak, cut 1/2 inch thick
1 tsp. dry mustard
4 tbsp. butter
3 tbsp. lemon juice
2 tsp. snipped chives
1 tsp. Worcestershire sauce

With a meat mallet, pound steaks to 1/3 inch thickness. Sprinkle one side of each steak with salt, freshly ground black pepper, and 1/8 teaspoon of the dry mustard. Pound into the meat. Repeat with other side of meat. Heat blazer pan of chafing dish over direct flame or heat skillet, then add butter. When melted, add 2 steaks and cook 2 minutes on each side. Do not over cook. Transfer meat to hot serving plate. Repeat, cooking remaining meat. To blazer pan or skillet, add lemon juice, chives, and Worcestershire sauce; bring to boiling. Return meat to chafing dish. Spoon a little sauce over the meat. Garnish with cooked, fluted mushrooms if desired. This dish can also be flamed using brandy at the table. Serves 4.