Steak Diane - cooking recipe

Ingredients

2 lbs top sirloin steaks or 2 lbs round steaks, cut 1/2 inch thick
1/2 cup good dry sherry (NOT cooking sherry!)
1/4 cup chicken broth or 1/4 cup water
2 tablespoons Worcestershire sauce
2 teaspoons snipped chives
1 teaspoon dry mustard
unseasoned instant meat tenderizer (probably needed if you are using round steak) (optional)
2 tablespoons extra virgin olive oil
1 lb thinly sliced cleaned mushroom, lightly sauteed in
2 teaspoons extra virgin olive oil or 2 teaspoons butter
1/4 cup good brandy

Preparation

Trim excess fat from meat, and cut into 8 portions.
Pound meat to 1/3\" thick.
Combine sherry, broth or water, Worcestershire, chives, and mustard.
Pour over meat in a shallow dish or zip-top bag.
Cover, and marinate in refrigerator for at least 2-4 hours, turning occasionally.
Drain meat, reserving marinade, and pat meat dry.
Sprinkle meat with optional tenderizer per label directions (lightly if using sirloin).
Brown meat in olive oil over high heat, 2-4 pieces at a time.
Remove to serving platter, cover, and keep warm while cooking remaining meat.
Add marinade and mushrooms to skillet, deglaze, and bring to a boil.
Pour over meat.
Warm brandy in a small saucepan, ignite, and pour over meat.
Serve immediately.
Excellent served with a small Caesar salad, garlic bread, and baked potato.