Steak Flambe Moutarde (1978)

• 4 6-oz pieces sirloin steak, cut 1-inch thick
• 1/4 cup brandy
• 1/2 cup whipping cream
• 6 tbspns butter
• 3 tbspns Dijon-style mustard
• 2 tbspns dairy sour cream
• 1 tspn Worcestershire sauce

Pound steak between pieces of waxed paper to 1/2-inch thickness.  In large skillet, heat butter and saute sirloins for 2 minutes. Turn and season with salt and pepper. Cook to desired doneness.

Pour brandy over steaks. Ignite. When flame dies, transfer steaks to warm serving platter.

Add whipping, mustard, sour cream and Worcestershire sauce to juices in pan. Cook and stir until heated through. Pour sauce over steaks to serve. Makes 4 servings.

(Origin - "Benson & Hedges 100's presents 100 Recipes from 100 of the Greatest Restaurants" published by Meredith Corporation, 1978. Recipes selected and edited by Pat Jester. ASIDE - Recipe is from Bacchanal Room at Caesars Palace in Las Vegas.)