Circa 1987: I\u2019ve made this many times for special occasions. It\u2019s often done table-side in restaurants because it is quick, and showy since it’s flambeed.\u00a0 It also tastes really wonderful.<\/p>\n
Note:<\/strong> Opt for some fancier sides like Lyonnaise or Fondant Potatoes. You can also use any tender steak. Filet is very good here.<\/p>\n Cut the steak<\/strong> horizontally in half. You want slices about 1\/2-inch thick.<\/p>\n Pound each steak<\/strong> slice<\/strong> in a plastic bag until 1\/4 inch thick. If you’re using sirloin,<\/strong> you might tenderize it with a jacquard now. Season each steak<\/strong> slice on both sides with salt<\/strong> and pepper.<\/strong><\/p>\n Heat a large heavy skillet over medium-high to high heat. When hot, add 2\u00bd TBS of the butter.<\/strong> Melt until foaming stops.<\/p>\n Add one of the steaks<\/strong> and saut\u00e9 over moderate heat for 30 seconds on each side. Remove from the pan and quickly saut\u00e9 the second steak.<\/strong><\/p>\n Return both steaks<\/strong> to the pan.\u00a0 If you are using a gas stove, remove the pan from the burner and pour the brandy<\/strong> over the steaks.<\/p>\n Note: \ud83d\udd25<\/strong>\u00a0<\/span>This makes a flame a full 2 to 3 feet tall \ud83d\udd25<\/strong>. If you aren’t up for that or don’t have the head room, simply add the brandy<\/strong> and return the pan to the burner and let the alcohol<\/strong> cook off. Otherwise, return the pan to the burner and ignite the brandy.<\/strong> Carefully shake the pan over the heat until the flame dies out, then remove the steaks<\/strong> to a warm platter.<\/p>\n Whisk the Madeira, Worcestershire sauce, mustard<\/strong> and salt<\/strong> and pepper<\/strong> to taste into the skillet and heat to simmering. Cook for 1 minute, remove from the heat and swirl in the remaining 1\u00bd tablespoons butter.<\/strong> Dip the steaks<\/strong> in the sauce<\/strong> to coat. Sprinkle with parsley<\/strong> and serve.<\/p>\n Serve with:<\/strong><\/p>\n\n
Before<\/strong> starting steak,<\/strong> start Roasted Brussels Sprouts<\/a> and Lyonnaise Potatoes<\/a>.<\/p>\n