2 lb. boneless sirloin, 1/2 inch thick
1/2 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. freshly ground pepper
2 tbsp. butter
1 tbsp. chopped chives
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
3 tbsp. cognac, heated just to boiling

Wipe steak with paper towel to remove moisture. Mix together dry mustard, salt, and pepper. Sprinkle over one side of steak. Rub in. Melt butter in an electric skillet on high setting. Brown steak well on each side. Sprinkle in chives, lemon juice, and Worcestershire. Pour heated cognac over steak. Ignite, when flame goes out, transfer steak to platter. Spoon pan juices over meat. Serve. Makes 4 servings.