Fillet Of Beef Flambe Recipes

STEAK DIANE

Steps:

• Season both sides of the steaks with a generous grind of sea salt and lesser grind of freshly ground pepper.
• Heat almost a tablespoon of olive oil in a large pan over high heat. Reduce the temperature to medium-high once the pan is really hot, and place the steaks in the pan. Cook each side for about 2.5 to 3 minutes, for a medium-rare steak.
• Temporarily remove the steak from the pan and let it rest on a cutting board. Discard any oil in the pan, then crumple up a sheet of paper towel and use kitchen tongs to grip the paper towel and wipe the inside of the pan.
• Place the pan over medium heat and add the unsalted butter. Once the butter has almost melted, add in the onion and garlic. Sauté for about 1 minute.
• With your matchstick in hand, pour the cognac into the pan, then immediately light the alcohol in the pan on fire, being careful to keep a safe distance from the pan. Allow the flame to slowly subside before proceeding.
• Add in the worcestershire sauce and dijon, along with the heavy cream. Stir everything to combine and cook for another minute, just until the sauce is thick and bubbly.
• Pour the sauce over the steak and garnish with fresh parsley before serving.

FLAMING FILET MIGNON WITH CHIVE BUTTER

Steps:

• Place butter into a mixing bowl, season with salt and pepper and stir until blended and soft. Take a 12-inch piece of plastic wrap and lay it on the counter. Spoon the butter out onto the center of the plastic wrap and place the chives in the center on top of the butter. Pull the edge over the butter mixture, and tightly pinch the ends, then holding the plastic wrap tightly at each end, pull the mixture towards you. This should create a tight sausage shape. (or imagine rolling a sushi roll) Chives will be in the center surrounded by butter. Tie a knot on both ends of the butter roll and place into the freezer until you are ready to place it on top of your cooked filet.
• Season the filets with a little salt and pepper. Heat a skillet over medium-high until the pan is hot then drizzle with olive oil.. Place the filets into the pan and cook to medium-rare, about 5 to 7 minutes per side. Remove the pan from the heat and pour brandy into the skillet. Carefully tilt skillet towards the flame to flambe. When the flames burn off, remove the filets from the pan. Remove butter from freezer and cut 4 thin coins and place one on each filet. Serve steaks while hot.

FILET FLAMBE'

Steps:

• Season the filets with salt& pepper.
• Grill to your liking.
• Meanwhile place pate and madeira in a nonstick skillet over low heat, mixing together with a fork until blended.
• When the filets are done roll around in the warm pate/madeira mixture.
• Briefly warm the cognac and pour over the filets.
• Carefully ignite, spooning the mixture over the filets until the flames have subsided.
• Serve, spooning the sauce over the filets.

PEPPERED STEAK WITH BRANDY FLAMBE

Steps:

• Steaks should have been out of refrigeration for at least 30 minutes.
• Sprinkle bottom of a large heavy weight skillet with the salt and preheat using high heat.
• Press the steaks into the crushed peppercorns and work it into both sides of the meat with the palm of your hand.
• When skillet is well heated, add the steaks and quickly brown each side, uncovered.
• Reduce heat to medium, turning steaks once and cooking to the desired degree of rareness (6-7 minutes per side for a medium to rare 1 1/2 inch thick filet).
• In a separate pan combine and heat the butter, lemon juice and worcestershire.
• Place cooked steaks on serving platter, pour heated butter mixture over steaks and flambe.
• To flambe: Use 1 ounce of hot (not boiling but hot) brandy per steak.
• Pour brandy over steak, light a match, and let the liquor burn out on its own.
• Serve immediately.

BEEF STROGANOFF FLAMBE STYLE

Steps:

• In a deep frying pan/skillet, on a medium heat, add the butter and oil. Add the shallots and fry until softened.
• Add the garlic and stir for 1 minute.
• Turn the heat up to the highest.
• Add the beef and cook until opaque.
• Add the mushrooms and stir for 1 minute.
• Add the brandy, let it warm through for about 20 seconds, then set a light to it and allow the flames to subside on their own.
• When the flames have gone out completely, add the mustards and cook for 1 minute.
• Add the soured cream and parsley and season with salt and pepper to your taste.

GAELIC STEAK FLAMBE

Steps:

• 1. Heat oven to 375 degrees. Have filets at room temperature. Sprinkle with black pepper.
• 2. Melt 2 tablespoons butter over medium-high heat in an ovenproof skillet. Saute shallots for a minute or two, then add the mushrooms. Continue cooking until the mushrooms are slightly brown and the shallots are soft. Remove and set aside.
• 3. Turn the heat up in the pan. Saute the steaks quickly on both sides (this should take between 2-5 minutes each side).
• The steaks should be nicely seared.
• Put them in the oven for 5-10 minutes to finish, depending upon the thickness of the steaks. Take them out when the internal temp reaches how well done you like your steaks.
• Remove the steaks from the oven and put on a plate.
• 4. Melt the other tablespoon of butter in another pan over low heat. Add the steaks. Sprinkle with a pinch of salt.
• Pour the whiskey over the steaks and ignite!
• When the flames die down, turn the steaks over for about 30 seconds. Remove and tent the steaks on a warm plate.
• 5. Add the shallots and mushrooms back to the pan with the whiskey and slowly add half and half. Turn up the temperature a bit.
• Add Worcestershire sauce and salt to taste. Stir and cook a few minutes to thicken sauce and pour over steaks.