A delightful steak recipe with a creamy mustard sauce and a dramatic flambé finish.
Place the steaks between two sheets of wax paper and pound them to about 1/2 inch thickness.
Pounding the steak ensures even cooking and tenderizes the meat.
Heat the butter in a large skillet over medium-high heat. Add the steaks and sear for 2 minutes on each side.
Ensure the skillet is hot before adding the steaks to achieve a good sear.
Season the steaks with salt and pepper, then cook to your desired doneness.
Use a meat thermometer to check the internal temperature for perfect doneness.
Pour the brandy over the steaks and carefully ignite it using a fireplace match. Allow the flames to subside.
Keep a lid nearby to extinguish the flames if needed.
Remove the steaks from the skillet and place them on a warm serving platter.
Cover the steaks with foil to keep them warm while preparing the sauce.
Add the heavy cream, mustard, sour cream, and Worcestershire sauce to the skillet. Stir and cook until heated through.
Scrape the skillet to incorporate the flavorful bits into the sauce.
Pour the sauce over the steaks and serve immediately.
Garnish with fresh parsley for a touch of color and flavor.
