Shelly's Recipe

STEAK DIANE - Easy variation

Category: Steaks - Beef

2 (10 oz) sirloin steaks
2 tbsp butter or oil
2 tbsp cognac, heated
3 tbsp Sherry
2 tbsp sweet butter
2 tsp chopped chives

Trim the meat very well and pound very thin with a mallet. Heat butter or oil in a large skillet. Add the steaks and cook quickly, turning them once. Cream together the sweet butter and chives. Remove the steaks to a warm platter and boil down the accumulated juices until barely thickened. Remove from heat. Add the warmed cognac and flame. Add the Sherry, the creamed butter and any juice that accumulates under the steaks. Mix and pour over the steaks. Serve immediately. Serves 2.

Serve with a Cabernet, Zinfandel, Bordeaux, Rhone, or Shiraz.