4 beef rib-eye steaks, 1/2 inch thick
Salt and pepper
4 tbsp. butter
1/4 c. brandy
3 tbsp. shallots
3 tbsp. chopped chives
1/2 c. sherry

On cutting board, with meat mallet or dull edge of French knife, pound the steaks until about 1/4 inch thick, turning occasionally. Sprinkle the steaks with salt and pepper.

In chafing dish over high heat, in 1 tablespoon of hot butter, cook one steak until both sides are browned. Pour 1 tablespoon of brandy over steak and match set aflame.

When flaming stops, stir in one-fourth each of shallots and chives. Cook, stirring constantly until the shallots are tender, about 1 minute. Add 2 tablespoons of sherry. Heat through. Place steak on warm dinner plate and pour sherry mixture over. Keep warm. Repeat with remaining steaks.