Instructions: Rub the steaks on both sides with cornstarch and sprinkle with garlic. Heat the butter in a skillet and brown the steaks quickly on both sides. Reduce the heat and saute the steaks to your liking (usually about 4 minutes on each side for rare, up to 7 to 9 minutes for well done). Remove the steaks, set aside and keep warm. Chop the green onion very fine and add to the pan.

Saute a few minutes over medium high heat until soft but not browned. Add the beef broth and the wine. Bring to a boil. Add salt and pepper to taste

(CAREFUL - the broth is salty to begin with). Add the butter, small pieces at a time, whisking steadily until the sauce is smooth. (You may add 1 teaspoon of cornstarch if needed to make the sauce smoother - beat with a whisk while heating). Pour the sauce over the steaks and serve

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.