This was actually a pretty easy dish to make though we could never get ours to flambé. The best hint I can give it to have everything together & ready to add to the pan before you start cooking since it comes together quickly. We used a 10-oz beef tenderloin cut into 4 thin steaks to serve the two of us. The meat was cooked perfectly & came out very tender. The sauce was just wonderful.
Steak Diane Flambé
recipe by
Frank Bordoni from Great Food Live
Ingredients
For the steaks
4x85g beef medallions
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
50g button mushrooms, finely sliced
1 tbsp lemon juice
125ml double cream
1 tbsp Chives, snipped
50ml Brandy
Method
1. Rub the medallions of beef with the mustard, season with salt and pepper and set aside.
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.
5. Turn the steaks over and pour 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. 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.
Later today I'll share the recipe for the amazing onion & potato tartes tartin we made to go with it.
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© 2007-2009 Kathy Lewinski
Great job on the R2R challenge! Love how your photo came out. I should have used a white plate too.
ReplyDeleteIt paired up perfectly with Asparagus, didn't it?
Nice job on this challenge. Looks excellent!
ReplyDeleteYour steak is not the 1st one I've seen/heard of not flambe-ing this challenge. But it looks yum, for sure. I'm interested in your little onion garnish over there...what's that?
ReplyDeletethis and steak bearnaise are my all time favorite dishes. that sauce, oh that sauce I just soak it up with homemade fries, bread, anything.
ReplyDeletelooks soooo good! nicely done!
I just got some tenderloin for a good price. I didnt think of doing this with that. I think I will. It was such a delicious dish.
ReplyDeleteLooks yummy!
ReplyDeleteLooking good. Isn't it fun to play with fire.
ReplyDeleteThe sauce was good, the Flambe was fun, but like you I was most impressed with the meat. I love the picture and that potatoe onion tartin looks scrumptious!
ReplyDeleteInteresting... I make my Steak Diane without the cream,instead a quick finish of a tbsp of butter. My recipe is very remarkably similar. I usually go meat, aromatics, flambe!, mustard+worchest, butter.
ReplyDeleteDo you have problems with curdling the cream during the flambe?
Steak Diane! An oldie but a goodie. It was all the rage back in the 70's! Your looks delicious. As to the flambeing, well, when we have saganaki, which is sizzling hot, the waiter always has to ignite it with a lighter. That may be the case with the Steak Diane. Opa!
ReplyDeleteYours looks so good! This really is a quick & easy meal. Great job.
ReplyDeleteKat, this is a Kick-A$$ weeknight meal and I have my eye on the potato gallette...recipe please?
ReplyDelete