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Flambéed Brandy Steak with Mushroom Sauce

Elevate your dinner experience with this Flambéed Brandy Steak paired with a luxurious mushroom sauce, perfect for impressing your guests or treating yourself.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces boneless ribeye steaks (about 1 inch thick) Choose high-quality ribeye for the best flavor.
  • Salt and pepper to taste
  • 2 tablespoons olive oil For searing the steaks.
  • 2 tablespoons butter For cooking the mushrooms.
For the Mushroom Sauce
  • 1 cup cremini mushrooms, sliced
  • 1 clove garlic, minced
  • 1/2 cup brandy For flambéing; can be substituted if desired.
  • 1/2 cup heavy cream To thicken the sauce.
  • 1 tablespoon fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Season the ribeye steaks generously with salt and pepper. Let them sit at room temperature for about 15 minutes.
Searing the Steaks
  1. In a large skillet over medium-high heat, add olive oil. Once hot, place the steaks in the pan and sear for about 4-5 minutes on each side.
Flambéing
  1. Carefully transfer cooked steaks to a plate and cover with foil. In the same skillet, add butter and mushrooms, sautéing until golden brown (about 3-4 minutes).
  2. Add minced garlic and sauté for another 30 seconds. Pour in the brandy and light it carefully to flambé.
Making the Sauce
  1. As the flames die down, stir in heavy cream and let it simmer for about 3-4 minutes until thickened.
Serving
  1. Slice the steak against the grain, arrange on plates, spoon mushroom sauce over top, and garnish with fresh parsley.

Notes

Choose quality meat for the best outcome. Practice patience when flambéing for the best results. Store leftovers in separate airtight containers.