R2R March

As a man with a near boundless appreciation of acronymic abbreviations (current favorites: LOLLUVIT, FTFY, GTFO and ROTFLMFAO), I was happy to join R2R or Recipes to Rival, a loose association of food bloggers which is more or less the post-1998 equivalent of a web ring. Each month, the members of R2R all cook the same recipe and release their success/failure to the blogosphere on the same date. Today is that date. This is no April fools. This month's challenge was something called "Steak Diane Flambe." If we go ahead and take a quick look at the name of the recipe, we realize very quickly that this is something that is way out of my zone: steak? No. Flambe? Hardly, I'm a Francophobe. Diane? Never 'eard of 'er. Then it came to me: Flambe = open flames. OPEN FLAMES. This realization reawakened within me the pyromaniacal thirteen year old that lit a plastic monster truck on fire and then sprayed it flame-thrower style with a can of WD-40 (sorry mom, but the ten year rule on this one is up!). I've got to be honest, the pictures we took of the flambe are not nearly as cool as the ones that I took of the flaming monster truck (those must be somewhere, right?), but I decided that Jim Beam probably tasted better than oil-based multipurpose lubricants.

Anyway, Kibbee stepped up to do the original version of the recipe with steaks while I went the ol' portobello-substitution route. Rachel and Angel stood by, fire extinguisher at the ready (this is false). Safety always comes first in my kitchen (also, apparently, false as I nearly relived the near-catastrophic paella incident). At the very least we ended up with some smiling faces:



{+} Here's my FTFY version of the recipe:

Steak (and Portobello) Diane Flambé

recipe by
Frank Bordoni from Great Food Live

Ingredients

For the steaks
4 85g 1/4 lb. beef medallions
OR 3 Portobello caps
1 tsp Dijon mustard
freshly ground salt and pepper

For the sauce
1 tsp Butter, clarified
1 tsp Worcestershire sauce
2 tbsp Shallots Onions, finely chopped
50g 1.5 cups button mushrooms, finely sliced
1 tbsp lemon juice
125ml 1/2 cup double heavy cream
1 tbsp Chives, snipped
50ml 2oz (1 large shot) Brandy Jim Beam

1. Rub the medallions of beef with the mustard, season with salt and pepper and set aside.
2. Heat a large frying pan over a medium heat and when hot, add the clarified butter and Worcestershire sauce.
3. Add the shallots and mushrooms, and push to the centre of the pan. Arrange the medallions around the edge. Cook for 2 minutes, stirring and tossing the mushroom mixture as you go. If you prefer your steak well done, give it an extra minute or 2.
4. Add the lemon juice and season with salt and pepper.
5. Turn the steaks over and pour in the cream and chives. Tilt the pan slightly (away from you) and pour in the brandy at the far end. Now turn up the heat to high so that the brandy ignites. Swirl the sauce around in the pan and turn off the heat.

Here it is with the 'bellos:


And now, with the steaks:


Enjoy!

If you're interested, the official R2R post is here. Also, I can't resist signing off with a few more pictures:

Kribs lights the steaks:

Flaming mushrooms:

The sprouts we had with it:


Flame on,
Peter