Flambéed fillet steak with mushroom sauce
|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|
|15 ml||dijon mustard — smooth|
|250 ml||button mushrooms — chopped|
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.