DELICIOUS FLANK STEAK
Serves 4

1 2-lb flank steak
2 tb butter, softened
2 tb Dijon mustard
1 tsp curry powder
1 tsp Worcestershire sauce
½ tsp salt
½ tsp pepper
½ cup plus a dash Madeira wine or dry sherry
1 cup sour cream
2-3 tb brandy
¾ lb fresh mushrooms, sliced
2 tb butter
2 tsp parsley

Place the flank steak in a flat dish. Mix the softened butter, mustard, curry powder, Worcestershire, salt and pepper together to form a paste. Spread the mixture on top of the flank steak. Pour the madeira or sherry over the steak. Place the steak in the refrigerator for 6 or more hours. Remove the steak from the refrigerator to reach room temperature, before broiling.

Place the meat in a preheated broiler pan and quickly brown each side, about 2-3 minutes per side. Remove the meat from the broiler and cut in thin diagonal slices. Place the meat on heatproof platter and keep warm. Blend the sour cream and brandy into the broiler pan juices. Sauté the mushrooms in 2 tb butter in a small skillet over moderate heat for 5 minutes. Add the mushrooms to the sauce in the broiler pan and pour over the steak slices. Place platter under the broiler for 1 minute longer. Serve garnished with parsley.