- Cook Time: 10 minutes
- Prep Time: 10 minutes
- Effort: hard
- 25 ml sunflower oil, for frying
- 4x200 g sirloin steaks
- 150 g banana shallots, finely chopped
- 200 g chestnut mushrooms, quartered
- 200 ml cognac
- 150 ml double cream
- 1 tsp Worcestershire sauce
- 2 tsp Dijon mustard
Tips and Suggestions
When flambéing, tilt the pan forward and keep your head back. Make sure you keep well away from the flame and there are no flammable materials nearby.
Serve with rice or sautéed potatoes.
1. Heat the oil in a pan and sear the steaks for one minute on each side, then leave to one side to rest.
2. In the same pan, sauté the shallots and mushrooms until soft. Turn the heat up and pour the cognac into the front edge of the pan. Let the flambé catch the cognacs vapours and ignite make sure you keep well away from the flame and there are no flammable materials nearby. Swirl slightly, then turn the heat down.
3. Once the flames have subsided, add the double cream, Worcestershire sauce, Dijon mustard and simmer until the sauce has thickened.
4. Add the steaks and simmer for 2-3 minutes, depending on how you like your steaks cooked. Add the chopped parsley and season to taste.
5. Transfer the steaks onto serving plates and spoon over the sauce.
Recipe from The Drift
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