(Serves 4)

INGREDIENTS:

• 4 sirloin steaks, about 8-10 ounces each
• Salt and black pepper to taste
• 2 tablespoons butter
• 1/2 teaspoon dry mustard
• 1/4 cup chopped green onion
• 2 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 3 tablespoons dry sherry wine
• 1/4 teaspoon garlic powder
• 1 tablespoon chopped parsley

METHOD OF PREPARATION:

1. Cut steak into 4 serving portions and pound to 1/4-inch thickness. Sprinkle lightly with salt and pepper.
2. In a large heavy skillet, melt 2 tablespoons butter. Stir in mustard. Add onion and as many steaks as will fit in pan. Quickly brown and transfer to heated platter. Repeat with remaining steaks.
3. To pan juices, add remaining 2 tablespoons butter, Worcestershire sauce, sherry, and garlic powder. Cook over high heat until slightly thickened.
4. Stir in parsley; pour sauce over steaks.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University College of Culinary Arts.

These recipes aired during "Where's the Beef Week," May 12, 2008.