2 good quality steaks (well trimmed)
1 tbsp. butter
1 medium onion, chopped
1 (8 oz.) pkg. sliced fresh mushrooms
Dijon mustard
1/3 cup brandy

In 8-inch frying pan melt butter and sauté sliced mushrooms and chopped onions, until translucent, not browned. Remove from pan, keeping warm. Then take the 2 steaks that are brushed on both sides with mustard and cook them until desired doneness. Then add back onions and mushrooms. Add 1/3 cup brandy and cover for 1 minute, then ignite, stirring while burning to burn off all the alcohol.

Serve with baked potato and vegetable.

Serves 2.

Submitted by: Brad Wolfe