Flambéed fillet steak with mushroom sauce

Deliciously succulent and dripping with heavenly goodness.
 

Recipe from: 6/1/2002 12:00:00 AM
Preparation time: 15 mins
Cooking time: 10-15 mins
 
 

Ingredients

 
  • 450-550
    g
    piece well-matured fillet steak
  • Freshly ground black pepper
  • Salt and aromat to taste
  • Butter and olive oil for frying
  • 1
    small onion or shallot, finely chopped
  • 30
    ml
    brandy
  • 125
    ml
    cream
  • 15
    ml
    smooth dijon mustard
  • 250
    ml
    button mushrooms, chopped
  • handful
    fresh parsley
Servings: Change Serving
 
 

Method

 

Cut the steak into 25 mm thick slices. Season generously with freshly ground black pepper.
Sprinkle with a pinch of salt and Aromat.
Heat a heavy-based frying pan over a high heat.
Add 10 ml butter and 10 ml olive oil.
When it begins to smoke add the steaks, a few at a time, and fry for about two minutes on each side for medium-done.
Remove from the pan and set aside.
Repeat with the remaining steaks.
Add more butter and olive oil as needed.
Set the steaks aside and keep them warm.
Add some more butter to the pan.
Add the onion and sauté briefly.
Return the meat to the pan, with any meat juices.
Pour the brandy over the meat, then light a match and carefully ignite the brandy from the edge of the pan.
Keep the pan on high heat until the flames die down.
Dish the steaks onto serving plates.
Place the cream, mustard, mushrooms and parsley into the pan and stir over a high heat for two minutes, then drizzle the sauce over the steaks and serve immediately.

 

Read more on: beef  |  shallow-fry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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