Steak Flambe Moutarde Recipes

BRANDY FLAMED PEPPERCORN STEAK

Steps:

• Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt.
• Melt butter in a large skillet over medium-high heat. Stir in garlic and wine, and cook for 1 minute. Arrange steaks in pan, and cook until desired doneness, about 5 minutes per side. Reduce heat to low.
• Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and circle the steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir sugar into sauce, and then spoon over meat.

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.

PEPPER-CRUSTED PAN STEAK FLAMBEED IN WHISKY

Steps:

• Trim any excess fat you can off the meat. Set the steaks in a baking dish just large enough to hold them in a single layer. In a spice grinder or with a mortar and pestle, grind together the peppercorns, salt, and herbes de Provence until the peppercorns are coarsely ground. Transfer to a small bowl and stir in 1 tablespoon each of whiskey and olive oil. Rub this spice paste all over the steaks. Set aside at room temperature to marinate for 1 hour. Heat your nonstick frying pan over high heat for 1 minute. Add the remaining 1 1/2 tablespoons oil and heat 1 minute longer. Add the steaks, cover, and cook until the bottom is brown, about 3 minutes. Turn over and cook the second side, uncovered, until browned on the bottom and rare inside, 3 to 5 minutes. Remove the steaks to a cutting board and let stand for at least 10 minutes. Carve the meat against the grain on a sharp angle into 3 slices. The rarer you like your meat, the thicker the slices should be. Just before serving, melt the butter in the pan over medium heat. Return the steak slices to the skillet. Immediately pour the 1/4-cup Scotch whiskey into the pan, keeping your face averted, because sometimes it catches on its own. Carefully ignite with a match and shake the pan until the flames subside. Serve at once or cook 1 to 2 minutes longer if you want the meat well done. Serve the steak with the pan juices poured over the slices.

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.