Instructions: Saute mushrooms and onion in butter and Worcestershire sauce in a large skillet over low heat.

Flatten steaks slightly with a meat mallet or spoon. Spread a thin layer of mustard on one side of steak. Push mushrooms and onion to side of skillet; add steaks, mustard side down. Brown steaks, stirring mushrooms and onion occasionally to keep from burning. Spread a thin layer of mustard on top side of steak; turn and brown other side of steak.

Lightly pierce steak in several places with a fork. Pour brandy over steaks and simmer, covered, about 1 minute. Uncover and ignite. When flame dies down, remove steaks to heated platter spoon mushrooms and onion over top.

Yield: 2 to 4 servings.

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