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
  • Handful of chestnut mushrooms
  • 100ml/3.5oz. Brandy
  • 250ml/1/3 of bottle red wine
  • 100ml/3.5oz. single cream
  • Fresh parsley
  • Salt and pepper, to taste

Method

  • Brush the fillet steak on both sides with olive oil, then season with salt and pepper.
  • Place your Whatever pan on a high heat. After heating, place the steak in the pan and cook for 6 minutes, turning regularly and making sure the edges are seared.
  • Meanwhile, toast mustard seeds in the pan. Then add mustard, bell pepper, mushrooms and season with salt and pepper.
  • Pour in the brandy, and 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 pour in the cream.
  • Let this cook for a few minutes, then transfer onto a plate. 
  • Cut your steak into chunks and place on the 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
  • Handful of chestnut mushrooms
  • 100ml/3.5oz. Brandy
  • 250ml/1/3 of bottle red wine
  • 100ml/3.5oz. single cream
  • Fresh parsley
  • Salt and pepper, to taste

Method

  • Brush the fillet steak on both sides with olive oil, then season with salt and pepper.
  • Place your Whatever pan on a high heat. After heating, place the steak in the pan and cook for 6 minutes, turning regularly and making sure the edges are seared.
  • Meanwhile, toast mustard seeds in the pan. Then add mustard, bell pepper, mushrooms and season with salt and pepper.
  • Pour in the brandy, and 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 pour in the cream.
  • Let this cook for a few minutes, then transfer onto a plate. 
  • Cut your steak into chunks and place on the sauce, pour remaining sauce on the steak and serve!

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