Categories: Beef, Sauces 
      Yield: 6 servings 
  
  1 3/4 lb Finely ground lean chuck        1 1/2 tb Finely chopped chives 
           Beef                                     Salt 
      2 tb Grated onion                             Black pepper 
      2 tb Grated ran green bell                    Paprika 
           Pepper                                   Pinch of powdered thyme 
      1 cl Garlic,mashed                  
 
-------------------------------BELMONT SAUCE------------------------------- 
      3 tb Butter                              1 ts Prepared mustard 
    1/3 c  Tomato ketchup                           Salt 
      1 tb Lemon juice                              Black pepper 
      1 ts Worcestershire sauce                     A little mace to taste 
           Generous dash Tabasco sauce              Dry sherry wine 
  
  Mix all ingredients together and shape into 6 individual small steaks,about 
  3/4" thick.Sprinkle with seasoned flour and brush with olive oil.Broil them 
  for 5 to 6 minutes or more on each side,depending on degree of doneness 
  desired. Belmont Sauce: Melt butter with the rest of the ingredients.Blend 
  well.Stir in 2 tbsp. sherry and bring almost to a boiling point.Arrange 
  steaks on a hot platter and pour sauce over them.