Best 5 Steak Flambe Moutarde Recipes

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Steak Flambe Moutarde is a classic French dish with a rich and flavorful sauce. It is made with tender steak, flamed with brandy or cognac and topped with a creamy mustard sauce. This dish is perfect for a special occasion or a romantic dinner.

Here are our top 5 tried and tested recipes!

BRANDY FLAMED PEPPERCORN STEAK



Brandy Flamed Peppercorn Steak image

A five-star recipe for sirloin steak cooked in butter, garlic and wine, and then set on fire! Crushed peppercorns, brandy, and a cream sauce give this an extra classy taste.

Provided by TFRIESEN

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 45m

Yield 4

Number Of Ingredients 12

3 tablespoons crushed black peppercorns
2 (8 ounce) beef top sirloin steaks
1 tablespoon lemon pepper
1 teaspoon salt
5 tablespoons butter
2 cloves garlic, minced
½ cup red wine
3 tablespoons brandy
¼ cup chopped green onions
1 shallot, chopped
½ cup heavy cream
1 teaspoon white sugar

Steps:

  • Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt.
  • Melt butter in a large skillet over medium-high heat. Stir in garlic and wine, and cook for 1 minute. Arrange steaks in pan, and cook until desired doneness, about 5 minutes per side. Reduce heat to low.
  • Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and circle the steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir sugar into sauce, and then spoon over meat.

Nutrition Facts : Calories 490 calories, Carbohydrate 9.1 g, Cholesterol 138.5 mg, Fat 35.8 g, Fiber 1.6 g, Protein 20.3 g, SaturatedFat 20.1 g, Sodium 1089.1 mg, Sugar 2 g

BUSHMILLS STEAK FLAMBE



Bushmills Steak Flambe image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

4 steak fillets, cut into 1 inch slices
2 Tbs. oil
pinch of salt
freshly-ground pepper
1 cup Irish whiskey
2 cups double cream

Steps:

  • Over medium heat, warm up your skillet and pour in the oil. Place the steaks in the pan and sprinkle with salt and pepper. Fry steaks until the desired level of cooking is reached. Once steaks are done, pour in the cup of whiskey and set alight. Let flames die down and then pour in double cream. Serve immediately.
  • To plate: Place steak on a warm plate and spoon some sauce on top of it. Serve with a fresh salad and potatoes.

STEAK FLAMBE MOUTARDE



Steak Flambe Moutarde image

Make and share this Steak Flambe Moutarde recipe from Food.com.

Provided by Jackie 6

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb sirloin tip steak (cut into 4 serving size pieces)
6 tablespoons butter
salt
pepper
1/4 cup brandy
1/2 cup whipping cream
3 tablespoons Dijon mustard
2 tablespoons low-fat sour cream (we cut the calories where we can)
1 teaspoon Worcestershire sauce

Steps:

  • Pound pieces of steak between pieces of waxed paper to 1/2" thickness. In a large skillet, heat butter & saute sirloins for 2 minutes. Turn & season with salt & pepper. Cook to desired degree of doneness (2 minutes each side for rare). Pour brandy over steaks; stand back & using a fireplace match (or something with a long handle) ignite. When the flames die, transfer steaks to warm serving platter.
  • Add whipping cream, mustard, sour cream & Worcestershire sauce to juices in pan. Cook & stir until heated through. Pour sauce over steaks & serve.

PEPPER-CRUSTED PAN STEAK FLAMBEED IN WHISKY



Pepper-Crusted Pan Steak Flambeed in Whisky image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 7

1/4 cup plus 1 tablespoon Scotch whiskey
2 1/2 tablespoons olive oil
2 tablespoons butter
2 boneless rib steaks (1 to 1 1/4 pounds each), cut 1 1/2 inches thick
1 1/2 tablespoons black peppercorns
2 teaspoons coarse salt
1 teaspoon herbes de Provence

Steps:

  • Trim any excess fat you can off the meat. Set the steaks in a baking dish just large enough to hold them in a single layer. In a spice grinder or with a mortar and pestle, grind together the peppercorns, salt, and herbes de Provence until the peppercorns are coarsely ground. Transfer to a small bowl and stir in 1 tablespoon each of whiskey and olive oil. Rub this spice paste all over the steaks. Set aside at room temperature to marinate for 1 hour. Heat your nonstick frying pan over high heat for 1 minute. Add the remaining 1 1/2 tablespoons oil and heat 1 minute longer. Add the steaks, cover, and cook until the bottom is brown, about 3 minutes. Turn over and cook the second side, uncovered, until browned on the bottom and rare inside, 3 to 5 minutes. Remove the steaks to a cutting board and let stand for at least 10 minutes. Carve the meat against the grain on a sharp angle into 3 slices. The rarer you like your meat, the thicker the slices should be. Just before serving, melt the butter in the pan over medium heat. Return the steak slices to the skillet. Immediately pour the 1/4-cup Scotch whiskey into the pan, keeping your face averted, because sometimes it catches on its own. Carefully ignite with a match and shake the pan until the flames subside. Serve at once or cook 1 to 2 minutes longer if you want the meat well done. Serve the steak with the pan juices poured over the slices.

STEAK A LA MOUTARDE (STEAK WITH MUSTARD CREAM SAUCE)



Steak a La Moutarde (Steak With Mustard Cream Sauce) image

Mustard is not just for hot dogs anymore. This steak is fast and easy to prepare and would go well with most any side dish. Once the mustard has been added, do not allow to boil or the sauce will become unpleasant.

Provided by threeovens

Categories     Steak

Time 25m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 8

24 ounces sirloin steaks
salt & freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons butter
2 tablespoons shallots, finely chopped
1/4 cup cognac
1 1/2 cups heavy cream
1 tablespoon Dijon mustard

Steps:

  • Season steaks on both sides with salt and pepper. Heat oil in a large heavy skillet over high heat until almost smoking. Add steaks and cook 4 to 5 minutes and turn. Continue cooking another 4 or 5 minutes.until desired doneness. Remove steaks to a platter and keep warm.
  • Pour off fat from skillet. Add butter, then shallots. Add cognac and carefully ignite it. Add cream and bring to a boil, cook while stirring about 5 minutes. Remove from heat and stir in the mustard. Add salt and pepper to taste. Serve over steaks.

Nutrition Facts : Calories 767.5, Fat 67.4, SaturatedFat 33.8, Cholesterol 265.3, Sodium 216.4, Carbohydrate 3.5, Fiber 0.1, Sugar 0.1, Protein 36.8

Tips for Making Steak Flambé Moutarde

  • Use high-quality ingredients, especially the steak and the mustard. The better the ingredients, the better the dish will taste.
  • Make sure the steak is at room temperature before cooking. This will help it cook evenly.
  • Sear the steak over high heat to create a nice crust. This will help keep the juices in the steak and prevent it from drying out.
  • Don't overcook the steak. Depending on the thickness of the steak and your desired doneness, cook it for 3-5 minutes per side for medium-rare or 5-7 minutes per side for medium.
  • Flambé the steak with cognac or brandy. This will add a delicious flavor to the steak and create a dramatic tableside presentation.
  • Serve the steak immediately with the mustard sauce. The sauce should be hot and creamy, with a slight tang from the mustard.

Conclusion

Steak flambé moutarde is a classic French dish that is sure to impress your guests. It is a delicious and elegant dish that is perfect for a special occasion. If you follow these tips, you can make a perfect steak flambé moutarde at home.

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