The tasty kind of flaming steak/stake

Standard

STEAK MOUTARDE FLAMBÉ (Flamed Mustard Steak)

4 beef fillet steaks
1 tablespoon butter
salt and pepper
3 teaspoon rosemary
2 teaspoon sage — crumbled
3 cup cognac
4 teaspoons Dijon mustard-or a good brown mustard
2 Tablespoons sour cream
2 cup cream
3 teaspoons paprika

In skillet heat and melt the butter.

Add 4 fillets of beef, and sauté over high heat.
Turn and sprinkle with: salt, coarsely ground pepper, the rosemary, and crumbled sage leaves.

***Cook to desired degree of doneness (4 to 5 minutes per side for rare).

Pour off excess fat from pan and sprinkle fillets with: cognac. Ignite the cognac and when the flame burns out, transfer fillets to a warm serving platter and keep warm. Then pencil on new eyebrows.

To skillet add: mustard, and rose paprika.

Combine: sour cream and cream and stir into mustard mixture already in the skillet.

Cook, stirring, for approximately 1 minute. Pour the sauce over the fillets and serve.

 

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