Instructions: 1. Place the beefm in a bowl. Add the cheese and blend well. Divide the mixture into 4 portions and shape into a flat patty, about 1-in. thick or slightly less.

2. Heat a skillet, preferably of cast iron. Do not add fat.

When the skillet is very hot, add the patties and cook over moderately high heat 3-4 min. or until well browned on one side. Turn and continue cooking about 1-2 min.

3. Meanwhile, heat the butter in a separate skillet and add the mushrooms and garlic. Cook, tossing and stirring, about 2 min. or until golden brown.

4. Add the cognac to the patties and ignite it. Cook until the flame dies. Transfer the patties to a warm serving dish or plates.

5. Spoon the mushroom mixture over the patties and sprinkle with the chopped parsley.

This dish: Steak hache au Gorgonzola

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