The Recipes to Rival Crew is at it again. The hosts for March were Temperance of High on the Hog and Shawnee of Delishes Delishes. The recipe of the month was Steak Diane Flambe.... ooh fire. Ah yeah, it didn't quite happen for me. So dissapointing, I was so looking forward to the flames. There is something so primal about torching your food. You were suppose to tip the pan to ignite the alcohol in the brandy. Sadly, it just didnt happen. If I were to do it again or a dish similar I think I would use a long tipped lighter instead. Click here for a complete post with more pics.
Steak Diane Flambe
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.