2 (8 oz.) rib eye steaks
1/2 c. mushrooms, sliced
1/4 c. green onions, chopped
2 tbsp. butter, melted
2 tbsp. brandy
1 tbsp. Worcestershire sauce
1/2 tsp. dry mustard
Salt and pepper to season

Pound steaks to flatten. Saute mushroom and onions in butter until tender. Brown steaks on both sides. Remove from heat.

Heat brandy in long handled pan just to produce fumes - do not boil. Remove from heat and ignite. Pour over steaks, turning steaks as flame dies out. Then remove steaks. Add last 4 ingredients to mushroom mix in skillet; blend well and cook 1 minute. Serve over steaks.