Fillet Of Beef Flambe Recipes

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.

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.

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.

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.