Steak Diane

Mom's recipe...

1 pound beef tenderloin cut 1/2 inch thick
1/4 cup dry sherry
2 tbsp water
1 tbsp chopped chives
1 tbsp steak sauce
1/2 tsp dry mustard
2 tbsp cooking oil
1 3 oz. can sliced mushrooms
1/4 cup brandy

Cut meat into 4 serving size portions. Place in shallow dish. combine sherry, water,
chives, steak sauce, and dry mustard. Pour over steak. Cover and refrigerate for
several hours or overnight. Spoon marinade over occasionally.

Drain steak, reserving marinade. Pat steak dry. Cook 2 pieces at a time in hot oil,
about 2 minutes a side. Transfer to platter, keep warm. Repeat with the other 2 pieces.
Add reserved marinade and mushrooms to skillet. Bring to boiling, pour over steak.

Warm brandy in ladle, ignite. Carefully pour over meat. Serve when flame subsides.
Serves 4.