Nov 25, 2009

Steak Voranski

Who likes to set fire to things? Who likes alcohol in their food?

If you answered “ME! ME!” then this recipe is indeed for YOU! Warning: this recipe is highly flammable so make sure your head is well away from the action when you flambé. But, it looks really cool, so perform it in front of an audience.

This recipe comes from my very own Van Mullem Family Cookbook, courtesy of my aunt Vicky who took a few French cooking classes. --AnglophileinLA

Ingredients & Directions

Brown Sauce:
2/3 cup water
1 Tb cornstarch (or flour)
1 Knorr beef bouillon cube

In a small saucepan, add cornstarch to cold water and mix. Add bouillon and bring to bubbling. Stir until thickened.

1 ½ Tb Dijon Mustard
Dash of Worcestershire sauce
5 drops of Tabasco

Steak for four – filet mignon if you have the money
Butter or olive oil (I used garlic olive oil from World Market)
2 sprigs fresh rosemary
¼ cup cognac
2/3 cup cream
Salt and pepper to taste
Chopped parsley to garnish

Melt butter (or heat oil) in frying pan. When melted and hot, add the rosemary and let “sweat” for one minute. When bubbly and hot, put in steaks.

For “rare” (about 1 ½ inch thick filets) sauté 4 minutes on each side. Now add the cognac, let it heat up a little, and light it with a very LONG lighter. When I did this, flames shot up about a foot and a half. But, I promise, the flames do die out eventually – no need to grab the extinguisher and ruin your hard work. When the flames die out, remove meat to platter and season with salt and pepper.

Pour brown sauce mixture into the pan, stirring until all the cooking juices are well blended. Pour in cream and let this boil until sauce is thickened and smooth. Pour sauce over meat and mashed potatoes, garnish with parsley and serve.

Bon Appetite!

A Wanderfood Wednesday post.

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