Best Steak Flambe Moutarde Recipes

STEAK DIANE

Steps:

• Season both sides of the steaks with a generous grind of sea salt and lesser grind of freshly ground pepper.
• Heat almost a tablespoon of olive oil in a large pan over high heat. Reduce the temperature to medium-high once the pan is really hot, and place the steaks in the pan. Cook each side for about 2.5 to 3 minutes, for a medium-rare steak.
• Temporarily remove the steak from the pan and let it rest on a cutting board. Discard any oil in the pan, then crumple up a sheet of paper towel and use kitchen tongs to grip the paper towel and wipe the inside of the pan.
• Place the pan over medium heat and add the unsalted butter. Once the butter has almost melted, add in the onion and garlic. Sauté for about 1 minute.
• With your matchstick in hand, pour the cognac into the pan, then immediately light the alcohol in the pan on fire, being careful to keep a safe distance from the pan. Allow the flame to slowly subside before proceeding.
• Add in the worcestershire sauce and dijon, along with the heavy cream. Stir everything to combine and cook for another minute, just until the sauce is thick and bubbly.
• Pour the sauce over the steak and garnish with fresh parsley before serving.

STEAK A LA MOUTARDE (STEAK WITH MUSTARD CREAM SAUCE)

Steps:

• Season steaks on both sides with salt and pepper. Heat oil in a large heavy skillet over high heat until almost smoking. Add steaks and cook 4 to 5 minutes and turn. Continue cooking another 4 or 5 minutes.until desired doneness. Remove steaks to a platter and keep warm.
• Pour off fat from skillet. Add butter, then shallots. Add cognac and carefully ignite it. Add cream and bring to a boil, cook while stirring about 5 minutes. Remove from heat and stir in the mustard. Add salt and pepper to taste. Serve over steaks.

BUSHMILLS STEAK FLAMBE

Steps:

• Over medium heat, warm up your skillet and pour in the oil. Place the steaks in the pan and sprinkle with salt and pepper. Fry steaks until the desired level of cooking is reached. Once steaks are done, pour in the cup of whiskey and set alight. Let flames die down and then pour in double cream. Serve immediately.
• To plate: Place steak on a warm plate and spoon some sauce on top of it. Serve with a fresh salad and potatoes.

STEAK FLAMBE MOUTARDE

Steps:

• Pound pieces of steak between pieces of waxed paper to 1/2" thickness. In a large skillet, heat butter & saute sirloins for 2 minutes. Turn & season with salt & pepper. Cook to desired degree of doneness (2 minutes each side for rare). Pour brandy over steaks; stand back & using a fireplace match (or something with a long handle) ignite. When the flames die, transfer steaks to warm serving platter.
• Add whipping cream, mustard, sour cream & Worcestershire sauce to juices in pan. Cook & stir until heated through. Pour sauce over steaks & serve.

PEPPERED STEAK WITH BRANDY FLAMBE

Steps:

• Steaks should have been out of refrigeration for at least 30 minutes.
• Sprinkle bottom of a large heavy weight skillet with the salt and preheat using high heat.
• Press the steaks into the crushed peppercorns and work it into both sides of the meat with the palm of your hand.
• When skillet is well heated, add the steaks and quickly brown each side, uncovered.
• Reduce heat to medium, turning steaks once and cooking to the desired degree of rareness (6-7 minutes per side for a medium to rare 1 1/2 inch thick filet).
• In a separate pan combine and heat the butter, lemon juice and worcestershire.
• Place cooked steaks on serving platter, pour heated butter mixture over steaks and flambe.
• To flambe: Use 1 ounce of hot (not boiling but hot) brandy per steak.
• Pour brandy over steak, light a match, and let the liquor burn out on its own.
• Serve immediately.

GAELIC STEAK FLAMBE

Steps:

• 1. Heat oven to 375 degrees. Have filets at room temperature. Sprinkle with black pepper.
• 2. Melt 2 tablespoons butter over medium-high heat in an ovenproof skillet. Saute shallots for a minute or two, then add the mushrooms. Continue cooking until the mushrooms are slightly brown and the shallots are soft. Remove and set aside.
• 3. Turn the heat up in the pan. Saute the steaks quickly on both sides (this should take between 2-5 minutes each side).
• The steaks should be nicely seared.
• Put them in the oven for 5-10 minutes to finish, depending upon the thickness of the steaks. Take them out when the internal temp reaches how well done you like your steaks.
• Remove the steaks from the oven and put on a plate.
• 4. Melt the other tablespoon of butter in another pan over low heat. Add the steaks. Sprinkle with a pinch of salt.
• Pour the whiskey over the steaks and ignite!
• When the flames die down, turn the steaks over for about 30 seconds. Remove and tent the steaks on a warm plate.
• 5. Add the shallots and mushrooms back to the pan with the whiskey and slowly add half and half. Turn up the temperature a bit.
• Add Worcestershire sauce and salt to taste. Stir and cook a few minutes to thicken sauce and pour over steaks.