Yield: 2 Servings

Adapted from Food & Wine

Circa 1987: I’ve made this many times for special occasions. It’s often done table-side in restaurants because it is quick, and showy since it’s flambeed.  It also tastes really wonderful.

Note: Opt for some fancier sides like Lyonnaise or Fondant Potatoes. You can also use any tender steak. Filet is very good here.

• 1lb boneless sirloin steak, trimmed of all fat, cut about 1/2-inch thick, 
• 4TBS unsalted butter
• ¼cup brandy
• 2TBS Madeira
• 1TBS Worcestershire sauce
• 1tsp Dijon-style mustard
• Salt and pepper
• 1tsp minced fresh parsley

Before starting steak, start Roasted Brussels Sprouts and Lyonnaise Potatoes.

Cut the steak horizontally in half. You want slices about 1/2-inch thick.

Pound each steak slice in a plastic bag until 1/4 inch thick. If you’re using sirloin, you might tenderize it with a jacquard now. Season each steak slice on both sides with salt and pepper.

Heat a large heavy skillet over medium-high to high heat. When hot, add 2½ TBS of the butter. Melt until foaming stops.

Add one of the steaks and sauté over moderate heat for 30 seconds on each side. Remove from the pan and quickly sauté the second steak.

Return both steaks to the pan.  If you are using a gas stove, remove the pan from the burner and pour the brandy over the steaks.

Note: 🔥 This makes a flame a full 2 to 3 feet tall 🔥. If you aren’t up for that or don’t have the head room, simply add the brandy and return the pan to the burner and let the alcohol cook off. Otherwise, return the pan to the burner and ignite the brandy. Carefully shake the pan over the heat until the flame dies out, then remove the steaks to a warm platter.

Whisk the Madeira, Worcestershire sauce, mustard and salt and pepper to taste into the skillet and heat to simmering. Cook for 1 minute, remove from the heat and swirl in the remaining 1½ tablespoons butter. Dip the steaks in the sauce to coat. Sprinkle with parsley and serve.

Serve with:

Vegetable	Starch
Roasted Brussels Sprouts	Lyonnaise Potatoes
Broccoli	Fondant Potatoes
Peas	Crispy Roast/Sautéed Potatoes
Corn	French Fried Potatoes