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Flambéed Brandy Steak with Mushroom Sauce

Elevate your dinner game with this delicious Flambéed Brandy Steak with Mushroom Sauce, perfect for impressing guests with its rich flavors and dramatic flair.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces boneless ribeye steaks (about 1 inch thick)
  • to taste Salt and pepper
  • 2 tablespoons olive oil
For the Mushroom Sauce
  • 1 cup mushrooms, sliced (button or cremini work beautifully)
  • 1 tablespoon minced garlic
  • 1/2 cup beef broth
  • 1/4 cup brandy (for flambéing and flavor)
  • 1/4 cup heavy cream
  • 1 tablespoon fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Start by seasoning both sides of the ribeye steaks with salt and pepper.
Searing the Steak
  1. Heat the olive oil in a skillet over medium-high heat.
  2. Once it’s hot and shimmering, carefully lay the steaks in the pan.
  3. Sear them for about 4-5 minutes on each side, or until they’re cooked to your desired doneness.
Making the Sauce
  1. Transfer the steaks to a plate and cover them with foil to keep them warm.
  2. In the same skillet, add the sliced mushrooms and garlic, sautéing until tender and slightly golden (about 3-4 minutes).
  3. Carefully add the brandy to the pan and ignite it to flambé, keeping a safe distance.
  4. After the flames subside, stir in the beef broth and let it simmer for a minute.
  5. Add the heavy cream and allow it to thicken slightly, tasting and adjusting seasoning if necessary.
Serving
  1. Slice the steaks against the grain and serve them on a plate.
  2. Ladle a generous portion of the mushroom sauce over the top and garnish with fresh parsley.

Notes

For extra flavor, try using a mix of different mushrooms. Let the steak rest before slicing to retain juices. If flambéing makes you nervous, you can skip that step and simply add the brandy without igniting.