This elegant dish has been a four-star restaurant classic for decades, but it’s easy enough to prepare at home. The flaming step is dramatic and fun.
Ground black pepper
4 Tablespoon (Divided)
1 1⁄2 Tablespoon
2 Teaspoon (Divided)
2 Cup (32 tbs)
1⁄4 Cup (4 tbs)
1 Cup (16 tbs)
Pound steaks between 2 pieces of waxed paper until 1/4-inch thick. Dredge steaks in flour mixed with salt and pepper.
In large skillet melt 1 tablespoon butter. Add steaks; brown about 1 minute on each side; remove steaks to a platter. Spread both sides with mustard and sprinkle with 1 teaspoon Lea & Perrins®; set aside.
In same skillet melt remaining butter. Add mushrooms and shallots; sauté for 2 minutes. Add brandy and flame. Stir in broth and remaining Lea & Perrins®. Cook and stir until hot.
Return steaks to skillet and reheat for 2 minutes.
Sprinkle with parsley, if desired. Yield: 4 portions or substitute cubed or individual portions of beef round steaks, pounded.
Take a look at this classic restaurant show-stopping dish, and guess what, replicating it at home is not at all difficult with these simple instructions. Watch the video to see how the chef combines meat with dijon mustard and mushrooms to make this excellent dish. The flaming step is dramatic and fun.