Name: Steak Flambe Moutarde
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 lb sirloin tip steak (cut into 4 serving size pieces); 6 tablespoons butter; salt; pepper; 1/4 cup brandy; 1/2 cup whipping cream; 3 tablespoons Dijon mustard; 2 tablespoons low-fat sour cream (we cut the calories where we can); 1 teaspoon Worcestershire sauce

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Recipe by Jackie 6

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Steak Flambe Moutarde created by FrenchBunny

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This is a great recipe for company.

Ready In:: 20mins
Serves:
Units:

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ingredients

1 lb sirloin tip steak (cut into 4 serving size pieces)
6 tablespoons butter
salt
pepper
¹⁄₄ cup brandy
¹⁄₂ cup whipping cream
3 tablespoons Dijon mustard
2 tablespoons low-fat sour cream (we cut the calories where we can)
1 teaspoon Worcestershire sauce

directions

Pound pieces of steak between pieces of waxed paper to 1/2" thickness. In a large skillet, heat butter & saute sirloins for 2 minutes. Turn & season with salt & pepper. Cook to desired degree of doneness (2 minutes each side for rare). Pour brandy over steaks; stand back & using a fireplace match (or something with a long handle) ignite. When the flames die, transfer steaks to warm serving platter.
Add whipping cream, mustard, sour cream & Worcestershire sauce to juices in pan. Cook & stir until heated through. Pour sauce over steaks & serve.

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RECIPE MADE WITH LOVE BY

@Jackie 6

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@Jackie 6

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"This is a great recipe for company."

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review by Recipe Baroness

6/4/2011

Its everything the others have said it is. the sauce is what makes this dish, and OMG its good, could eat it on everything. thanks for posting such an easy and great tasting recipe!

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review by FrenchBunny

6/20/2009

This was my first time for myself to do a flambe. It was fun but my flame was gone so quick. I made a sirloin tip for my DD and I had a rib eye (my favorite) I grilled mine on the BBQ with just a few spices that I always use for steak. Then I put the steaks in the skillet with the butter and continued with the rest of the recipe. The flavor was absolutely delicious and blended so well together. Thanks for posting a great recipe Jackie.

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photo by FrenchBunny

6/20/2009

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photo by FrenchBunny

6/20/2009

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review by JackieOhNo

6/17/2009

Delish!! I made exactly as posted, using flat-iron steaks. I am disappointed that my flambe did not seem to flame as long as everybody else's, but the end result was superb. This made a LOT of mustard sauce, which was great the next day eaten cold with leftover steak. Thanks for posting this winner! Made for ZWT5 by a Groovy GastroGnome from one Jackie to another!

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