Flambéed Brandy Steak with Mushroom Sauce is a luxurious and flavorful dish that brings the richness of beef tenderloin together with the earthy taste of mushrooms and the bold depth of brandy. The flambé technique adds an exciting touch, creating a stunning visual effect as the brandy ignites, which enhances the flavors of the sauce and adds a touch of sophistication to your meal. The creamy mushroom sauce, with its hint of Dijon mustard and Worcestershire sauce, perfectly complements the tender steaks, making this dish an indulgent treat for any special occasion or a romantic dinner.
Ingredients
For the Steak and Mushroom Sauce:
- 4 beef tenderloin steaks, about 6 ounces each
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 shallots, finely chopped
- 1 clove garlic, minced
- 1 cup mushrooms, thinly sliced
- 1/3 cup brandy
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 1/4 cup heavy cream
- 2 teaspoons Worcestershire sauce
- Salt and pepper to taste
- Chopped parsley, for garnish
Directions
1. Prepare the Steak:
Begin by seasoning the beef tenderloin steaks generously with salt and pepper. This will help enhance the natural flavors of the beef and allow the steak to sear beautifully in the pan.
2. Cook the Steaks:
In a large skillet, heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil over medium-high heat. Once the butter has melted and the oil is hot, add the seasoned steaks to the pan. Cook for about 3-4 minutes on each side for medium-rare, or adjust the cooking time based on your desired level of doneness. For a medium steak, cook for about 5-6 minutes per side, or longer if you prefer your steak well done.
Once the steaks are cooked to your liking, remove them from the skillet and set them aside on a plate, covered with foil to keep them warm.
3. Prepare the Mushroom Sauce:
In the same skillet, without cleaning it, add the chopped shallots and minced garlic. Sauté them for 2-3 minutes until they are softened and fragrant. This will infuse the oil and butter left in the pan with flavor.
Next, add the sliced mushrooms to the pan and cook them for about 5 minutes, or until they are browned and tender. Stir occasionally to ensure even cooking. The mushrooms will release their moisture, which will cook off, leaving them golden and flavorful.
4. Flambé the Sauce:
Once the mushrooms are cooked and browned, carefully pour in the brandy. Ignite the brandy with a long lighter (this is the flambéing step). Allow the flames to subside naturally, which should take about 30 seconds. The flames burn off the alcohol, leaving behind a deep, rich flavor in the sauce. Be cautious when performing this step to avoid burns, and make sure to flambé in a well-ventilated area.
5. Simmer the Sauce:
After the flambé, stir in the beef broth, Dijon mustard, and Worcestershire sauce. Bring the mixture to a simmer and cook for about 3 minutes, allowing the sauce to reduce and thicken slightly. The flavors will meld together, creating a savory, aromatic base for the steaks.
6. Add the Cream:
Once the sauce has reduced slightly, stir in the heavy cream and continue to heat it through, stirring occasionally. The cream will add richness to the sauce and create a smooth, velvety texture that perfectly complements the tender beef.
7. Return the Steaks:
Return the cooked beef tenderloin steaks to the skillet. Spoon the mushroom sauce over the steaks and heat them through for another minute. This will allow the steaks to absorb some of the sauce and become infused with its delicious flavors.
8. Serve:
Once the steaks are warmed through and coated with the rich, creamy mushroom sauce, plate them. Garnish the dish with freshly chopped parsley to add a pop of color and a fresh flavor contrast. Serve immediately with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a simple green salad.
Cooking Tips
- Steak Doneness: To check for doneness, use a meat thermometer. For medium-rare, the internal temperature should be around 130-135°F (54-57°C). For medium, aim for 140-145°F (60-63°C), and for well-done, cook the steak until it reaches 160°F (71°C).
- Flambéing Safety: Always be cautious when flambéing, and make sure to use a long lighter to keep your hands away from the flame. Make sure the kitchen is well-ventilated, and do not flambé near open flames or flammable materials.
- Mushroom Variety: You can use cremini mushrooms, button mushrooms, or shiitake mushrooms for this recipe. Different types of mushrooms will bring their unique flavor and texture to the dish.
- Substitute for Brandy: If you don’t have brandy, you can substitute it with cognac or whiskey for a similar flavor profile. For a non-alcoholic option, you can use beef broth with a splash of apple cider vinegar or lemon juice for acidity.
Substitutions and Variations
- Steak: While beef tenderloin is ideal for this recipe due to its tenderness, you can also use filet mignon, strip steaks, or ribeye steaks for a different cut of beef.
- Mushrooms: If you’re not a fan of mushrooms, you can replace them with onions for a different flavor, or even spinach for a lighter, greener option.
- Heavy Cream: For a lighter version of the sauce, you can substitute heavy cream with half-and-half or whole milk, although the sauce may not be as thick and rich.
Frequently Asked Questions
Can I make this dish ahead of time?
While the steak is best cooked fresh, you can prepare the mushroom sauce ahead of time. Simply make the sauce up to the point of adding the cream, then refrigerate it. When you’re ready to serve, reheat the sauce, add the cream, and finish cooking the steaks.
How can I make the flambéing step safer?
To make flambéing safer, ensure that the pan is not overcrowded with ingredients and that the brandy is not poured too quickly. Always have a lid nearby to smother the flames if necessary. If you’re not comfortable flambéing, you can skip this step and simply simmer the brandy until it reduces by half.
Can I freeze the sauce?
Yes, you can freeze the mushroom sauce for up to 3 months. Just be sure to cool it completely before storing it in an airtight container. Reheat the sauce gently on the stove before serving.
Nutritional Information (Per Serving)
- Calories: 550 kcal
- Protein: 40g
- Carbohydrates: 6g
- Fat: 39g
- Fiber: 1g
- Sugar: 2g
- Sodium: 750mg
Conclusion
Flambéed Brandy Steak with Mushroom Sauce is the perfect dish for those looking to impress at dinner parties or indulge in a sophisticated meal at home. The combination of perfectly cooked tenderloin steak, the bold, aromatic mushroom sauce, and the excitement of flambéing adds an unforgettable touch to your dining experience. With rich flavors from the brandy, mustard, and Worcestershire sauce, this dish is both luxurious and comforting. Serve it alongside a classic side like mashed potatoes or a fresh salad, and enjoy the indulgence of a truly memorable meal.