Flaming steaks in a spicy sauce. This also work well with port tenderloin or chicken cutlets.
Place each steak between sheets of waxed paper and pound with mallet until one-quarter inch thick. Salt and pepper lightly on each side. Heat butter in skillet. Over rather high heat, quickly saute each steak for just a minute on each side, removing to warm platter when cooked, to reserve them until the sauce is ready. To the butter in the pan, add shallots, chives, Worcestershire sauce and mustard. Saute briefly until shallots are tender. Return cooked steaks to pan and reheat them. If desired, pour warmed cognac over steaks and ignite. Tilt pan and spoon over meat. Serve on heated plates. Serves 4.
Flame this at the table for a special presentation
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (77g)|
|Recipe Makes: 4|
|Calories from Fat: 119 (63%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 42.3mg||13 %|
|Sodium 179.4mg||6 %|
|Potassium 193.4mg||5 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 2.9g|
|Protein 7.1g||10 %|
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Calories per serving: 190
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