Recipe courtesy of Bob Blumer
Episode: Flambe Soiree
Total:
15 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Rub salt and ground black pepper over both sides of the steak.

Heat a dry saute pan over high heat. When pan becomes very hot add butter, let melt, then add steaks. Turn steaks only once, and cook to desired degree of doneness (approximately 3 minutes per side for medium-rare, depending on exact thickness.)

Add the Cognac to the pan, let sit for 5 seconds, and then light a match to it. Flame should burn out after approximately 10 seconds. (If flame continues to burn, put it out by placing a lid on the pan).

Remove steak from pan, leaving the drippings in the pan, and reserve on a warm plate and cover with aluminum foil.

Reduce heat to low and slowly stir Dijon and half-and-half into the drippings. Add peppercorns. Stir and simmer for a couple of minutes until sauce becomes thick. Place steaks on warmed serving plates. Pour sauce over steak.

IDEAS YOU'LL LOVE

Coq Au Vin

Recipe courtesy of Ina Garten

Roast Prime Rib with Thyme Au Jus

Recipe courtesy of Bobby Flay

Salisbury Steak

Recipe courtesy of Ree Drummond

Rib-Eye Steak

Recipe courtesy of Justin Burke-Samson

Chicken Fried Steak with Gravy

Recipe courtesy of Ree Drummond

Homemade Roast Beef Sandwich Au Jus

Recipe courtesy of Jeff Mauro

Rib Eye Steaks with Cowboy Butter

Recipe courtesy of Ree Drummond

Sage Potatoes Au Gratin

Recipe courtesy of Sunny Anderson

Salisbury Steak with Brown Gravy

Recipe courtesy of Sandra Lee

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking