OK, so this is the sans Flambe’ version of this months Recipes to Rival because I don’t have any liquor in the house besides red wine and I wasn’t sure if my husband will let me experiment to see whether I can set his wine on fire or not.
Flam·béed or not, this made for a great weekday meal. I usually reserve my challenge recipes for the weekends so I have more time to cook them but this was so easy and fuss free that I was able to have this great looking meal on the table in less than an hour!
I deviated a bit from the recipe to save time and to cook enough for five hungry, meat eating people. First on the steaks, I used rib eye and eye of chuck steaks because that’s what was in the freezer. I also changed the cooking method a bit because I don’t have a large enough skillet to fit 6 steaks (I cooked one extra steak for the girls’ lunch the following day).
Read my notes on the recipe below (my notes in red).
Steak Diane Flambé
Frank Bordoni from Great Food Live.
For the steaks
4x85g beef medallions as noted above, I used rib eye and eye of chuck
1 tsp Dijon mustard
freshly ground salt and pepper
For the sauce
1 tsp Butter, clarified
1 tsp Worcestershire sauce
2 tbsp Shallots, finely chopped
50g8 oz. button mushrooms, finely sliced
1 tbsp lemon juice
125ml double cream
1 tbsp Chives, snipped
50ml Brandy (omitted)
1. Rub the medallions of beef with the mustard, season with salt and pepper and set aside. (I let the steaks marinade in the mustard and seasoning for a bout 30 minutes while I got everything else ready. When I was ready to make the sauce, I placed the steaks in the broiler to cook)
2. Heat a large frying pan over a medium heat and when hot, add the clarified butter and Worcestershire sauce.
3. Add the shallots and mushrooms, and push to the centre of the pan.
Arrange the medallions around the edge.Cook for 2 minutes, stirring and tossing the mushroom mixture as you go. If you prefer your steak well done, give it an extra minute or 2.
4. Add the lemon juice and season with salt and pepper.
Turn the steaks over andPour in the cream and chives. Tilt the pan slightly (away from you) and pour in the brandy at the far end. Now turn up the heat to high so that the brandy ignites. I skipped the brandy and flambe’ part Swirl the sauce around in the pan and turn off the heat.
6. Put the medallions on 4 plates, pour over the sauce and serve.
We do not require that you flambé, if you choose to flambé and burn down your kitchen, don’t sue us. If you choose to flambé try and get a picture (I recommend getting someone to help). Remember when playing with fire keep a fire extinguisher close and never use water on a cooking fire.
A big thanks to our host this month!
How did I like it? The family were all agog over the sauce. They loved it! As for me, it got to be a little cloying after the first few bites. The cream was just a little too rich for me. I would have preferred just plain sauteed mushrooms with the steak. The grilled steak with the mushroom rub was delicious by itself too! Jade and I decided we should marinade our steaks that way from now on.