Preparation time: 15 minutes. Serves: 4.

1 1/4 lbs. top sirloin, about 3/4 inch thick, cut into 4 serving pieces
3 tbsp. butter
2 tbsp. minced shallots or onion
1 tbsp. Worcestershire sauce
2 tbsp. minced parsley
2 tbsp. lemon juice
1 1/4 tbsp. sliced green onion
Salt
Freshly ground pepper
2 tbsp. cognac or brandy (opt.)

1. Place steaks between sheets of waxed paper. Roll with rolling pin until about 3/8 inch thick.

2. In a small pan, melt 1 tablespoon butter. Add shallots. Saute about 4 minutes. Stir in Worcestershire sauce, parsley, lemon juice and green onion. Heat thorugh.

3. As sauce heats, in a skillet or chafing dish, melt remaining butter. Add steaks to pan. Saute quickly, 1 1/2 to 2 minutes per side. Add salt and pepper to taste. Spoon sauce over steaks.

4. Into a small pan, pour cognac, if used. Heat until just warm, ignite. Pour over steaks.

5. Immediately remove steaks to individual dinner plates or a serving platter. Spoon sauce over each steak. Serve immediately. Recipe may be halved or doubled.

Good served with: Buttered new potatoes, peas or French-cut beans and a butter lettuce salad with vinaigrette dressing.