🥩🔥 Filete Flameado al Brandy con Salsa de Champiñones
A rich and flavorful dish featuring tender beef steaks seared to perfection, flambéed with brandy, and topped with a creamy mushroom sauce. Perfect for a special dinner with a touch of elegance.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Searing, Flambéing
- Cuisine: French
Ingredients
Scale
- 2 beef tenderloin steaks (about 200 g each)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 150 g mushrooms (such as cremini or button), sliced
- 60 ml (¼ cup) brandy
- 120 ml (½ cup) heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the steaks with salt and pepper, then sear them for about 3-4 minutes per side (for medium-rare) or longer based on your preference. Remove the steaks from the pan and set aside.
- Reduce the heat to medium and carefully pour the brandy into the hot pan. Ignite the brandy using a long lighter or by tilting the pan slightly. Allow the flames to burn off the alcohol (about 10-15 seconds), then stir to deglaze the pan.
- Add the butter, then sauté the shallots and garlic until fragrant (about 2 minutes). Stir in the sliced mushrooms and cook until they release their moisture and become golden brown (about 5 minutes).
- Stir in the Dijon mustard, Worcestershire sauce, and heavy cream. Let it simmer for 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.
- Return the steaks to the pan and spoon the sauce over them. Let them heat through for another minute.
- Garnish with fresh parsley and serve immediately with mashed potatoes, roasted vegetables, or crusty bread.
Notes
- For a deeper flavor, replace brandy with cognac or add a splash of red wine while deglazing the pan.
- For a lighter version, swap heavy cream for half-and-half or Greek yogurt.
- Use a long lighter to flambé safely and avoid standing too close.
- Pair with a glass of full-bodied red wine for an elevated dining experience.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 550
- Sugar: 2g
- Sodium: 450mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 140mg
Keywords: flambéed steak, brandy steak, mushroom sauce, beef tenderloin, French cuisine