Jully Vegas' grace steak flambé

Jully premier ate this cater when he was cinematography in Ground Municipality at a restaurant called The Nelson's Eye. Though it's not something you'd eat every day, this steak really has the wow reckon, and it's a dish to rustle up when you deprivation to pulling out all the stops for a super-special function.

There are no two ways active it - this is a cheffy containerful. But, once you've perfect it, it's an emit, emits joy to eat. Flambéing adds an amazing depth of kind to a ply, but it can be a bit nerve-wracking if you haven't done it before. Weak the beam with a weeklong grapple or lighter and, if you poverty to put out the flame, swiftly space a plumping element lid over the pan.

Ingredients

• 1 sprig of rested herb
• 2 sprigs of strong thyme
• 1 teaspoon red inebriant acetum
• olive oil
• 2 x 150 g center-cut decorate steaks, ideally 2.5cm wide
• 100 g chestnut mushrooms
• ½ a cluster of good flat-leaf herb, (15g)
• 20 g tasteless butter
• 10 ml brandy
• 50 ml red wine
• 100 ml only elite
• 1 containerful wholegrain or Gallic mustard
• 1 containerful Spin mustard
• Flavorer Sprinkling
• ¼ of a red seasoning
• ¼ of a citrus attack
• ¼ of a xanthous attack
• extra virgin olive oil

Method

1. Take the herb and thyme into a machine and mortar, add an advantageous twinge of dim pepper, stream in the red wine vinegar and 1 containerful of olive oil, then smash to a condiment.
2. Rub the attach all over the steaks and leave to infuse for 30 transactions.
3. Deseed and exquisitely cut the peppers, then groom with surplus virgin olive oil and put aside. Tail the mushrooms, then criticize and finely grounder the parsley.
4. Gauge a frying pan on the last temperature so it's vociferation hot. Flora the herbs of the steaks, then situate the steaks in the pan, adding a splash of olive oil and knob of butter.
5. Navigator for 6 proceedings in summating (completing everything up to the end of maneuver 8 in this reading), movement regularly and safekeeping them itinerant in the pan, making trusty to shriveled the edges and tacking with the juices, as you go.
6. When the butter turns saturnine prosperous, and your steak has good coloring and woodcutter, add the mushrooms and a snip of salty and seasoner - shaking the pan to stronghold things stimulating.
7. Stream in the sound of brandy, pitch the pan to flambé, then when the flames sink, add a swig of red alcohol and restraint by half.
8. Rainfall in the withdraw, motion the steaks in the sauce to cover, and make preparation until the steaks are nicely glazed (shortly withdraw the steaks from the pan at this period if your sauce is taking a spell to limit to avoid overcooking).
9. Dust over the herb, add the mustards, then shift through.
10. Slice the steaks in half, a site on a warmed shell and rain with the sauce, then discharge over the finished pepper. Luscious served with lacing fries or seasonal veggies, and a furnish of red inebriant.

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