Flambéed fillet steak with mushroom sauce

4 servings Prep: 15 mins, Cooking: 15 mins
Rate this recipe
Deliciously succulent and dripping with heavenly goodness.

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

450-550 g beef — fillet
black pepper — freshly ground
salt and freshly ground back pepper — to taste
butter — and olive oil, for frying
1 onion — or shallot, finely chopped
30 ml brandy
125 ml cream
15 ml Dijon mustard — smooth
250 ml button mushrooms — chopped
handful fresh parsley
Tap for ingredients
Tap for ingredients


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.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.