And here is the wonderful disclaimer:
Disclaimer: 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.
Steak Diane Flambé
recipe by Frank Bordoni from Great Food Live.
For the steaks4x85g beef medallions
1 tsp Dijon mustard
freshly ground salt and pepper
For the sauce1 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
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.
I served it with roasted asparagus (recipe later) and they went great with the sauce for left overs.
This was so easy, the flames where great (the pyromaniac in me is saying do it again!), and it was very nummy. The meat was a little undercooked for our pallets, and I wish I had got a nice brown coat on it like some of the others. But it is definitely something I will be doing again, maybe for company, it is fancy and easy, so perfect for entertaining.