steak moutarde flambé
categories: Alcohol | Beef | International
Prepared: 2004-03-04
In Denmark the beef raised on their rich farm and grazing lands is superlative, their dairy products without peer. In this recipe, rich Danish beef is prepared with a mustard sauce that utilizes the thick, heavy cream - both sweet and sour - for which the country is famous. By flaming the beef with cognac, all of the juices and flavorings are sealed into the meat, and all the wonderful brownings in the pan are loosened to become part of the sauce. At Belle Terrasse these steaks were served with French fried potatoes and a cool, crisp salad. An unbeatable combination.
Ingredients:
- 4 beef fillet steaks
- 1 tablespoon butter
- salt and pepper
- ¼ teaspoon rosemary
- ½ teaspoon sage -- crumbled
- ¼ cup cognac
- 4 teaspoons Dijon mustard
- 4 teaspoons brown mustard
- 2 tablespoons sour cream
- ½ cup cream
- ¼ teaspoon paprika
Preparation:
- In skillet heat: 1 tablespoon butter.
- In it sauté over high heat: 4 fillets of beef, 1½ inches thick, for 4 minutes.
- Turn and sprinkle with: salt, coarsely ground pepper, ¼ teaspoon rosemary, and ½ teaspoon 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: ¼ cup cognac.
- Ignite the cognac and when the flame burns out, transfer fillets to a warm serving platter and keep warm
- To skillet add: 4 teaspoons Dijon mustard, 4 teaspoons mild brown or herb-flavored mustard, and ¼ teaspoon rose paprika.
- Combine: 2 tablespoons commercial sour cream and ½ cup cream and stir into mustard in skillet.
- cook, stirring, for 1 minute.
- pour the sauce over the fillets and serve.
makes 4 servings
