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Steak Diane, a classic in white-tablecloth restaurants is elegant and perfect for that special romantic dinner. Rubbed with a little salt, pepper and dry mustard before broiling, the steak is finished with a rich, lemony sauce sparked with dry sherry, chives and a touch of Worcestershire.

Steak Diane

1 pound boneless beef top sirloin steaks, 1/2-inch thick
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 tablespoons lemon juice
1 1/2 tablespoons butter or margarine
1 tablespoon dry sherry
1 teaspoon Worcestershire sauce
2 teaspoons dried chives

1. Preheat broiler if necessary. Remove all visible fat from the steaks. Using a meat mallet, pound the steaks to a 1/4-inch thickness. Sprinkle each side with dry mustard, salt and pepper. Rub seasonings into the meat.
2. Place meat on broiler rack. Broil, turning once, until meat is lightly browned on each side or until desired doneness is reached. Place onto a warm serving dish.
3. Meanwhile heat lemon juice, butter, sherry and Worcestershire sauce to boiling in a small skillet over medium-high heat. Stir to distribute ingredients; sitr in chives. Pour sauce over meat and serve.

Makes 4 servings.