- 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
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.)