Entrecôte Flambée À La Moutarde De Meaux Et Dijon Recipe
Flambé mustard sirloin steak
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Ingredients
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Meat
Condiments
Liquids
Seasoning
Garnish
Method
Preparation
- 1
Season the Steak
Pat the sirloin steaks dry with paper towels. Rub both sides of the steaks with salt and black pepper. Spread the Dijon and Meaux mustards evenly over one side of each steak.
- 2
Heat the Pan
In a large skillet over medium-high heat, add the olive oil. Once hot, place the steaks in the skillet mustard-side down. Sear for about 3-4 minutes until browned.
Cooking
- 3
Flambé the Steak
Carefully flip the steaks, then pour the cognac over the top. Using a long lighter or match, ignite the cognac to flambé. Let the flames subside as the alcohol burns off.
- 4
Finish Cooking
Cook for an additional 3-4 minutes for medium-rare, or longer if desired. Remove from the skillet and let rest for a few minutes.
Serving
- 5
Serve
Slice the steaks against the grain, plate, and garnish with fresh parsley. Enjoy your flambé mustard sirloin steak!
