Time: 20 minutes
Makes: 4 servings

Ingredients

4 beef rib eye steaks, each cut
about 1/2 inch thick
salt
black pepper
4 tablespoons butter or margarine
1/4 cup brandy
2 small shallots, minced
3 tablespoons chopped chives
1/2 cup dry sherry

Instructions

1. On cutting board, with meat mallet, edge of plate or the dull edge of french knife, pound the steaks until about 1/4 inch thick, turning occasionally. Sprinkle each of the steaks with salt and pepper.
2. In chafing dish over high heat, in 1 tablespoon hot butter or margarine, cook one steak just until both sides are brown.
3. Pour 1 tablespoon brandy over steak and with match set aflame. When the flaming stops, stir in 1/4 each of shallots and chives; cook, stirring constantly, until the shallots are tender, about 1 minute. add 2 tablespoons sherry; heat through.
4. Place the steak on a warm dinner plate and pour sherry mixture over it. Keep warm. Repeat with remaining steaks.