2 boneless steaks, seasoned with salt & pepper
1 tbsp. butter
1 tbsp. salad oil
1 oz. brandy
1/2 oz. vermouth
2 additional tbsp. butter
Juice of 1/2 lemon
1/2 tsp. hot mustard
1 tbsp. chives
2 tsp. parsley
2 tsp. Worcestershire sauce

Saute seasoned steaks in 1 tablespoon each butter and salad oil. Pour brandy and vermouth over steaks, flame alcohol. Remove steaks to warm dish in oven. Add butter, lemon juice, mustard, chives, parsley and Worcestershire sauce to saucepan. Stir and heat until bubbling. Pour over steaks, serve immediately.