Steak Diane Flambé

The hosts for March was Temperance of High on the Hog and Shawnee of Delishes Delishes. (The pictures through out this post are from Shawnee of Delishes Delishes, Mary of One Perfect Bite, and Debyi of Healthy Vegan Kitchen she did portabella steaks. ) Here is Temperance's post.

For this months challenge we decided to play with fire. My co-host Shawnee of Delishes Delishes came up with this recipe for us to try. As Shawnee said 'I've never purposely set fire to my food before (besides marshmallows)'. You know what, neither have I, about time wouldn't you say?

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.

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.

Here are some links to help, an Online Conversion Calculator , and a Guide to Flambéing.

From the Forum:

I completed this month's challenge and everyone loved it! I wasn't too crazy about the cream sauce, but everyone else did so that's all that matters
JMom of Cooked From the Heart

My boy loved the taste of the sauce.
Olga of Las Recetas de Olga

The recipe is very easy and everyone (all 6 of us) enjoyed it very much. The mushrooms I flambe'd were wonderful. Don't know how much I attribute to the flambe and how much to my mad cooking skills! But they were carmelized and yummy.
Shawnee of Delishes Delishes