Steak Flambe Moutarde
Elevate your steak night with the dramatic and flavorful "Steak Flambé Moutarde," a show-stopping recipe that's as impressive to watch as it is to taste. Perfectly seared ribeye, sirloin, or filet mignon is paired with a luscious, creamy Dijon mustard sauce infused with the rich, complex notes of flambéed cognac or brandy. The gentle sizzle of finely minced shallots, paired with decadent heavy cream and a touch of butter, creates a sauce that's both indulgent and elegantly balanced. This quick yet sophisticated dish is ready in just 30 minutes and makes for an unforgettable dinner for two. Garnished with fresh parsley and served alongside roasted vegetables or creamy mashed potatoes, "Steak Flambé Moutarde" is the ultimate recipe for special occasions or a romantic date night. Keywords: steak flambé, Dijon mustard sauce, romantic dinner recipe, steak dinner ideas, easy gourmet recipes.
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) steak (ribeye, sirloin, or filet mignon)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 (finely minced) shallot
- 60 milliliters (1/4 cup) cognac or brandy
- 120 milliliters (1/2 cup) heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon (chopped, for garnish) parsley
Instructions
Take the steaks out of the refrigerator 30 minutes before cooking, allowing them to come to room temperature.
Pat the steaks dry with a paper towel and season both sides generously with salt and black pepper.
Heat a large skillet over medium-high heat and add the vegetable oil.
Once the oil is shimmering hot, sear the steaks for 3-4 minutes on each side to achieve a golden crust. Adjust cooking time based on desired doneness: 120°F (49°C) for rare, 130°F (54°C) for medium rare, or 140°F (60°C) for medium.
Remove the steaks from the skillet and let them rest on a plate, tented with foil.
Reduce the heat to medium-low and add the unsalted butter to the skillet. Once melted, stir in the minced shallot and sauté until softened, about 2 minutes.
Carefully add the cognac or brandy to the skillet, then ignite it with a kitchen lighter or long match to flambé. Let the flames die down naturally as the alcohol cooks off.
Reduce the heat to low and stir in the heavy cream and Dijon mustard, scraping up any browned bits from the bottom of the pan.
Simmer the sauce for 2-3 minutes, allowing it to thicken slightly.
Return the steaks and their juices to the skillet, spooning the sauce over the meat to warm through for 1-2 minutes.
Transfer the steaks to serving plates. Pour the mustard cream sauce over the steaks and garnish with chopped parsley.
Serve immediately with your choice of sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.2 g | 168% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 3216 mg | 140% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.2 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 938 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
