STEAK WITH COGNAC OR BRANDY ENJOY DAN:

                   FIRE MARSHAL’S STEAK DIANE by CHEF DAN:

Serves 4

 

INGREDIENTS:                     

  

1-1/2-pounds flank steak or London broil

Sea salt and freshly ground black pepper

2 tablespoon melted butter, 1 tablespoons grape-seed oil

2 garlic cloves, minced

2 shallots minced

3 tablespoon sherry

1/4-cup Cognac or Brandy

1 cup sliced button mushroom caps

2 teaspoon Worcestershire sauce

2 teaspoons Dijon mustard

1/4-cup cream

2 tablespoon beef stock

1 teaspoon red hot pepper sauce

3 tablespoons lemon juice

3 tablespoons fresh chopped chives

 

DIRECTIONS:

1.    In a skillet add 1 tablespoon butter over medium-heat.

2.    Add the shallots, and garlic and cook for 1 minute.

3.    Add the mushrooms and cook stirring for 2 minutes.

4.    Tilt the pan towards you and add the brandy, and catch on fire, or use a match.

5.    When flame has burned our add the mustard and cream, mix and cook 1 minute.

6.    Add beef stock, Worcestershire and hot sauce and stir to combine.

7.    Take off heat and whisk in lemon juice.

 

COOKING STEAK IN AN IRON SKILLET ON THE COOK-TOP THEN THE OVEN.

1.    Wrap steak in plastic wrap and let warm at room temperature for 1 hour.

2.    Rub both sides with oil and melted butter, season with salt and pepper.

3.    Preheat oven to 500 degrees.

4.    In a cast-iron skillet over high-heat on stove top add oil and heat.

5.    Put the steak in the skillet and cook 90 seconds each side, for RARE meat 2 minutes for medium-rare.

6.    Place skillet in the oven on the middle rack.

7.    Cook 3 minutes without flipping over, allow to rest for 5 minutes.

8.    Cut the steak in half with the grain, and then slice the meat on the diagonal across the grain into 1/8-inch slice.

9.    Serve with the sauce.

10. Top with sliced fresh chives.

ENJOY DAN:                                          HALLELUJAH!!