Grilled Flat Iron Steak Dianne with Tobacco Onions

 

4 (3 ounce) center cut tenderloin medallions or flat iron steaks

1-1/2oz clarified butter

1 tsp Worcestershire sauce

2 tbsp shallots, chopped fine

1/8 tsp minced garlic

1/4 cup mushrooms, sliced

1 tbsp lemon juice, fresh squeezed

1 tsp thyme leaves

1 tsp dry mustard powder

2 oz heavy cream

1 ounce brandy

1 tbsp parsley, chopped

1 tbsp chives, chopped

Salt, about 1/2 tsp or to taste

Ground black pepper, 1/8 tsp or to taste

 

PREPARATION:

In a small 8 - 10 inch saute pan, heat butter over medium heat for 1 minute.
Add the beef steaks, sprinkle with a little salt & pepper, increase heat to
medium-high and saute 2 minutes on each side.
Remove to a plate and chill for 5 minutes.

Preheat a large saute pan over medium heat for 1 minute.
Add clarified butter, then add Worcestershire sauce to butter.
Place shallots, garlic and mushrooms in center of pan
with the beef steaks around the edge.

With a spoon, stir and toss mushroom mixture. After 2 minutes,
add lemon juice and season with salt & pepper.

Turn the steaks and add thyme, parsley and dried mustard powder.
Cook steaks to the doneness you like. Add

heavy cream and chives. Tilt pan slightly and add brandy into
front edge of pan, turn heat to high and let ignite brandy vapors.
Swirl slightly, turn off heat and let flame go out.

Place steaks on center of plate and top with sauce from pan.
Garnish with Tobacco Onions.

Yield: 2 servings