Pound steaks to 1/2 inch thickness.

Melt 1 teaspoon butter and 1 teaspoon vegetable oil in a saute pan on medium-high heat, being careful not to burn the butter.

Add steaks and brown on one side until blood appears on top.

Turn and cook for one more minute for rare.

Cook for an additional minute for medium-rare; avoid overcooking to prevent dryness.

For the sauce, melt 2 teaspoons butter in a saucepan.

Add minced shallots, sliced mushrooms, minced fresh chives, and fresh parsley to the saucepan.

Sauté until shallots soften.

Add Worcestershire sauce, salt, and pepper to the sauce.

Pour the sauce over the steaks and simmer for 2 minutes.

Add brandy to the pan and ignite with a lit match (flambé).