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Fillet Steak Flambe

Fillet Steak Flambe

If you’re looking for something to cook for a special occasion, this recipe definitely has the wow factor. Flambéing adds a delicious depth of flavour.
cooking time imageCooking time - 25 mins
serves imageServes - 1
difficulty imageDifficulty - not too tricky

Ingredients

  • Fillet steak, ideally 2.5cm thick
  • ½ tbsp. butter
  • Olive oil
  • 1 tsp. mustard seeds
  • 1 tsp. English mustard
  • ¼  bell pepper, cut into thin strips
  • Chestnut mushroom
  • Brandy
  • Red wine
  • Fresh parsley
  • 100 ml single cream
  • Salt and pepper, to taste

Method

  • Brush the fillet steak on both sides with olive oil, and sprinkle with salt and pepper.
  • Place your Whatever pan on a high heat. Place the steak in the pan and cook for 6 minutes in total, turning regularly making sure to sear the edges.
  • Place your steak on a plate and add ½ tbsp of butter.
  • Meanwhile, heat mustard seeds in the Whatever Pan, add mustard, bell pepper, chestnut mushrooms and season with salt and pepper.
  • Pour in the brandy, then carefully light with a long match and let it flambé – stand back! When the flames subside, add the red wine and reduce by half.
  • Add fresh parsley, and drizzle in the single cream.
  • Cook for a few minutes and add to a plate. 
  • Cut your steak into chunks and place on top of sauce, pour remaining sauce on the steak and serve!

Ingredients

  • Fillet steak, ideally 2.5cm thick
  • ½ tbsp. butter
  • Olive oil
  • 1 tsp. mustard seeds
  • 1 tsp. English mustard
  • ¼  bell pepper, cut into thin strips
  • Chestnut mushroom
  • Brandy
  • Red wine
  • Fresh parsley
  • 100 ml single cream
  • Salt and pepper, to taste

Method

  • Brush the fillet steak on both sides with olive oil, and sprinkle with salt and pepper.
  • Place your Whatever pan on a high heat. Place the steak in the pan and cook for 6 minutes in total, turning regularly making sure to sear the edges.
  • Place your steak on a plate and add ½ tbsp of butter.
  • Meanwhile, heat mustard seeds in the Whatever Pan, add mustard, bell pepper, chestnut mushrooms and season with salt and pepper.
  • Pour in the brandy, then carefully light with a long match and let it flambé – stand back! When the flames subside, add the red wine and reduce by half.
  • Add fresh parsley, and drizzle in the single cream.
  • Cook for a few minutes and add to a plate. 
  • Cut your steak into chunks and place on top of sauce, pour remaining sauce on the steak and serve!

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