Steak Flambé
Pairing flavor-boosters like chervil, chives, and parsley with brandy and cream (every chef’s two best friends), steak flambé is a showstopper. Make sure to prepare this in front of your guests so they don’t miss out on the fiery fun.
Ingredients
- 4 center-cut beef tenderloin medallions
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 shallot finely chopped
- 1 clove of garlic, minced
- ½ cup mushroom caps, sliced
- ½ cup brandy
- 1 teaspoon Worcestershire sauce
- 2 teaspoons dijon mustard
- ½ cup heavy cream
- 1 tablespoon lemon juice
- 1 tablespoon fresh chopped chervil
- 1 tablespoon fresh chopped chives
- 1 tablespoon fresh chopped parsley
Instructions
- Ask your butcher to pound out medallion to ½ inch thickness, or place medallions between two sheets of was paper and pound them out yourself. Salt and pepper steaks on both sides.
- Heat butter in a large skillet over medium high heat.
- Add steaks and cook on one side for 30 seconds. Flip and cook for 30 seconds.
- Add shallots and garlic to pan and cook, stirring for 30 seconds. Add mushrooms to pan and cook two minutes, stirring until soft.
- Remove steaks form pan and cover to keep warm. If your pan is too small to hold all four steak at once, they can be done in batches cooking steaks two minutes on each side. Do not add shallots, garlic, or mushrooms to pan until final batch.
- Once steaks have been cooked and removed from the pan, add brandy to shallots, garlic, and mushroom mixture. Tilt pan away from yourself and ignite the brandy with a match.
- Once flame goes out, add next six ingredients and cook two minutes over medium hight heat. Then, add steaks back to pan for thirty seconds to reheat.
- Serve garnished with fresh chopped parsley.
Time: 25 minutes
Servings: 4
