Indulgent Flambéed Brandy Steak with Mushroom Sauce Recipe
Ingredients:
– 4 beef tenderloin steaks, approximately 6 ounces each
– 2 tablespoons unsalted butter
– 2 tablespoons olive oil
– 4 shallots, finely chopped
– 1 clove garlic, minced
– 1 cup mushrooms, thinly sliced
– 1/3 cup brandy
– 1 cup beef broth
– 1 tablespoon Dijon mustard
– 1/4 cup heavy cream
– 2 teaspoons Worcestershire sauce
– Salt and pepper to taste
– Chopped parsley, for garnish
Directions:
- Begin by seasoning the steaks generously with salt and pepper.
- In a large skillet, heat the butter and olive oil over medium-high heat until sizzling.
- Add the seasoned steaks to the skillet and cook for approximately 3-4 minutes on each side for a perfect medium-rare, or adjust cooking time to your desired level of doneness. Once cooked, remove the steaks from the skillet and set them aside.
- In the same skillet, add the finely chopped shallots and minced garlic, cooking until they become soft and fragrant.
- Introduce the thinly sliced mushrooms to the skillet, cooking until they develop a rich golden brown color.
- With caution, pour in the brandy and ignite it using a long lighter to flambé the dish, allowing the flames to subside naturally.
- Next, stir in the beef broth, Dijon mustard, and Worcestershire sauce, bringing the mixture to a gentle simmer.
- Allow the sauce to reduce for approximately 3 minutes, then incorporate the heavy cream, heating the sauce through.