This month Shawnee of Delishes Delishes and Temperama of High on the Hog chose flambè as a very nice shiver in our kitchens !! I really liked the meat even if Andrea bought it too thin, but it was really full of nice smells and flavours. Thank you !! And please visit the blogroll for more fire !!
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.
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.
Gattara, restauratrice di tessuti, appassionata di cucina e soprattutto di pasticceria. Un marito dalle mille passioni (ultima la bicicletta) e due fantastici bambini.
Cat lover, textile conservator, I love cooking and even more baking. I'm married to Andrea and have two wonderful kids.