Steak Diane

Source: Jan Taylor

4 beef rib eye steaks (1 1/2-inches thick)
1/4 teaspoon pepper
1/8 teaspoon salt
4 tablespoons butter or margarine, divided
2 tablespoons finely chopped green onions
1/2 teaspoon ground mustard
1 tablespoon lemon juice
1 1/2 teaspoons Worcestershire sauce
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives (optional)

Sprinkle steaks with pepper and salt.

In a skillet, melt 2 tablespoons butter. Stir in onions and mustard; cook for 1 minute. Add steaks; cook for 2 minutes on each side or until the meat reaches desired doneness. Remove to a serving platter and keep warm.

Add lemon juice, Worcestershire sauce and remaining butter to skillet; cook for 2 minutes. Add parsley and chives. Pour over steaks.

Makes 4 servings.