About this recipe:For a rich, sophisticated meal, try this flambéed sirloin steak pan-fried with onions, mustard and a mushroom cream sauce.
2 beef sirloin steaks
good knob butter
4 tablespoons brandy
1 onion, minced
1 clove garlic, minced
125ml (4 fl oz) red wine
dash Worcestershire sauce
salt and freshly ground black pepper to taste
50g (2 oz) button mushrooms, sliced
8 tablespoons Dijon mustard, divided
250ml (9 fl oz) double cream
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Method Prep:20min › Cook:25min › Ready in:45min
Place the steaks between two sheets of cling film; pound with a meat tenderiser.
Melt the butter in a frying pan over medium high heat and heat until it begins to smoke. Cook the steaks for 1 to 2 minutes on each side until they have browned. Pour brandy over steaks and carefully ignite. Once the flames burn off, remove steaks from the pan and set aside.
Cook the onion and garlic in the same frying pan over medium heat until softened. Stir in the red wine, Worcestershire sauce, salt and pepper; mix well. Mix in the mushrooms, stir and cook for about 5 minutes.
Meanwhile, coat one side of each of the steaks with 2 tablespoons of the Dijon mustard each. Gently lay them on top of the sauce in the frying pan, mustard-side down. Spread 2 tablespoons mustard on top of each of the steaks. Cook 2 to 3 minutes per side. Remove the steaks from the sauce and keep warm.
Stir the cream into the mushroom sauce and bring to a gentle simmer. Reduce heat to medium low, return the steaks to the sauce and simmer for 1 minute more before serving.
So good and so very, very rich! There was plenty of sauce, in fact too much for me I couldn't eat it all as it was so rich, a little goes a long way! Fantastic though, will be making again. - 14 Jan 2011
For once I'm glad I joinned this site or else I wouldn't have had come across this wonderful recipe, ofcourse I've had this before in a restaurant but I liked this one I made from this recipe much more, I had it with chips and fresh asparagus which I cooked and scoffed the lot, massive steak it was, and left nothing for the dog, boy I'll be doing more of this, YOU BET!!! - 16 Aug 2011