4 filets steaks, butterflied (8 oz.)
4 tsp. light oil (keeps butter from burning)
4 tsp. melted butter
4-6 finely chopped fresh green onions
1/2 lb. thinly sliced mushrooms
4 oz. A-1 Sauce
4 oz. medium dry sherry
Salt and pepper to taste
2 to 2 1/2 oz. Cognac or brandy

Heat butter and oil. Butterfly filets by cutting almost through. Sear and keep warm. Saute onions and mushrooms in butter. Add sherry and A-1. Cut heat and blend in skillet. Warm brandy. Put steaks in sauce over flame. Light brandy and pour over steaks (in the dark!!)