For each serving:

• Rib eye or loin steak 1/2" thick
• 2-1/2 tablespoons butter
• 1 tablespoon finely minced chives
• 1 tablespoon finely minced parsley
• salt & pepper to taste
• 1 tablespoon finely minced shallot (or green onion & garlic)
• 1 tablespoon cognac
• 2 tablespoon sherry
• 1-1/2 teaspoon worcestershire sauce
• Note: each steak must be sauteed separately

Cream 1-1/2 tablespoon butter, chives, parsley, salt and pepper together.

Melt remaining 1 tablespoon butter over medium heat with shallot, which should soften but not brown.

Increase heat and sauté steak quickly, about 1/2 minute per side or until just seared. Remove and keep warm.

Flame pan with cognac, reduce heat, add seasoned butter, sherry, and if desired, worcestershire sauce. Cognac will flame easier if heated first.

When blended, replace steak for an instant, turn once, serve.

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