Steak Moutarde Flambee
Posted by: MountainMama Thu, 10 Feb 2005, at 11:35 a.m.
 
Ingredients:
1 Tablespoon butter
4 (1-1/2 inch) thick beef fillets
salt and pepper, to taste
1/4 teaspoon rosemary
1/2 teaspoon sage
1/4 cup cognac
4 teaspoons Dijon mustard
4 teaspoons mild brown mustard or horseradish
1/4 teaspoon paprika
2 Tablespoons sour cream
1/2 cup light cream

Directions
In a skillet, sauté beef fillets in butter over high heat for four minutes. Turn and sprinkle with salt, pepper, rosemary, and sage. Cook four to five minutes for rare meat or until done to taste. Drain drippings from pan. Sprinkle beef with cognac and ignite by touching the edge of the pan with the flame of a match. When flame burns out, place beef on a warmed platter and keep warm. In the same skillet, combine Dijon mustard, mild mustard, and paprika. Combine sour cream and light cream; stir into mustard mixture, heating for one minute. Pour over beef and serve.

SERVINGS: 4