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
Frank Bordoni from Great Food Live
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
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.