Here’s a festive dish for this time of year or anytime you want something special. The steak is flambeed with brandy. The alcohol is burned off, leaving the flavor behind. Brandy is a generic name for wine or fermented fruit juice that has been distilled and aged in oak barrels. Cognac and Armagnac, named for the region where the grapes are produced, are considered fine brandies. Use any type of brandy in this recipe. You don’t need to buy a large bottle. You can buy small bottles or splits (1.5 ounces) of different types of brandy in most liquor stores.
It’s very easy to flambe. Simply pour the brandy into the skillet with the steak. If using a gas stove, tilt the skillet to catch the flame and turn off the heat. The flame will die down in seconds. If using an electric burner, add a lighted long match to the skillet with the brandy. It’s a good idea to keep a lid by the skillet in case you want to put out the flame.
Serve the steak with a green salad on the side.
BRANDY FLAMBEED STEAK WITH GARLIC POTATOES
Serves 2
Olive oil spray
3/4 pound grass-fed center cut tenderloin fillet steaks
Salt and freshly ground black pepper
1/4 cup brandy
1/2 cup no-salt-added chicken broth
1 tablespoon Dijon mustard
2 tablespoons heavy cream
Salt and freshly ground black pepper
2 tablespoons chopped parsley
Heat a medium-size skillet over medium-high heat. Spray with olive oil spray. Add the steak and sear steak 4 minutes. Turn steak over and sear 4 minutes. Pour the brandy into the skillet. If using a gas stove, carefully tilt the skillet to catch the flame (if using an electric burner, light the brandy with a long match). Turn off the heat or remove skillet from the burner. The flames will flare up and then subside. If you need to put the flame out, place a lid over the skillet. Continue to cook the steak 2 minutes for 1-inch-thick steak. A meat thermometer should read 130-135 degrees Fahrenheit for medium rare. Cook 2 minutes longer 135-145 degrees for medium. Remove steak to a cutting board to rest. Add the chicken broth and mustard to the skillet. Mix to combine the ingredients into a smooth sauce, about 2 to 3 minutes. Remove from the heat and stir in the cream. Add salt and pepper to taste. Slice steak and divide the steak between 2 dinner plates and spoon the sauce over the steak. Sprinkle parsley on top.
SAUTÉED GARLIC POTATOES
Recipe by Linda Gassenheimer
3/4 pound red potatoes (about 2 cups cubes)
1 tablespoon olive oil
3 medium cloves garlic, crushed
1/4 cup sliced onions
Salt and freshly ground black pepper
Wash potatoes do not peel and cut into 1/2- to 1-inch cubes. Place them in a microwave-safe bowl and microwave on high 5 minutes. Heat olive oil in the skillet used for the steak. Add the microwaved potatoes, garlic and onion. Toss for 5 minutes over medium heat. Add salt and pepper to taste. Serve with the steak.
