Wednesday, April 1, 2009

R2R: Steak Diane Flambé

On March 5, I went to the Recieps to Rival forum, eager for the reveal of this month's recipe. I read: Steak Diane. It has a distinct throwback 50's housewife feel. It uses "now we know they are bad for you" ingredients, namely beef and cream. So far, I'm not digging it. Then I read: Flambé. I get to set it on fire? Now we're talking.  


Set it on fire I did (well, Paul helped.)  You can see it flaming.   Can you tell it makes me happy?

The whole dish made me happy, actually.  The sauce of mushrooms, butter, shallots, and cream was rich and a bit lavish, made even more so by the flaming brandy.  We were a bit troubled as to what was the right cut of meat to use.  We used sirloin strip, but this would be even more luxurious with some filet mignon.   I served it, as you can see, with broccoli and mashed potatoes.  Definitely serve mashed potatoes. 



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.

8 comments:

Clementine said...

The drama of flambé always does impress the beginning "chef." A valiant effort but nothing I haven't seen before.

http://lebecsnoot.blogspot.com/

JMom said...

my girls were disappointed that we didn't get to play with fire this time. lol! That is so cool that you captured the fire!

I wasn't too crazy about the creaminess of the sauce over steak, but then I also used high fat steak like rib eye so it may have been just too much fat for my system :)

Lori said...

I used light cream and it was a lean cut of beef so mine was very light.

You did a great job.

Shawnee said...

I'm glad you went through with the fire. That's what made the whole thing fun.

I agree it's too rich to do often, but occasionally it's worth it.

Mary said...

You did a great job. This looks really lovely.

Temperance said...

I didn't think mashed potatoes until I saw your post, but you are right, after all the sauce is nothing but fancy gravy, it would have been great! The flames made me pretty happy too :) great job.

Debyi said...

Can you say, YUM! Your flambe picture is great. I agree about the not so healthy nature of the recipe, but for a once in awhile treat, yum.

Ashley said...

This looks awesome! I'll definitely have to get my husband in on flame duty though - in case it gets out of hand and i scream like a little girl ;)