Thursday, November 17, 2011
Bite with Belkys: Steak Flambé au Poivre from Lou Lou Le Petit Bistro
French cooking may seem intimidating to try at home, but tonight, one local chef is showing us the recipe to making a simple, classic dish that will have you wanting more and more.
The Chef: Victor Passalacqua
The Restaurant: Lou Lou Le Petit Bistro
The Dish: Steak Flambé Au Poivre
4 (8 oz) sirloin steaks
sea salt, to taste
4 Tbs cracked black pepper
2 Tbs vegetable oil
5 Tbs of brandy
4 shallots, minced
5 Tbs of demi-glace
1/4 cup heavy cream
2 Tbs of butter
Method of Preparation:
-Begin by seasoning the steak with salt and crushed black pepper.
-Then, sear the steak in a hot pan with a little vegetable oil. You can flambé it with a shot of brandy. Also, add shallots, more crushed black pepper and demi-glace.
-Now, let the sauce reduce by one forth and then add heavy cream.
-Finish by mixing in a dab of butter.
Simply top the steak with the sauce. At the restaurant they also serve a side of asparagus, red cabbage and potato chips. You can garnish with fresh parsley.
Serving Suggestion: Medoc
FOR MORE INFORMATION:
Lou Lou Le Petit Bistro
638 S. Miami Ave.
Miami, FL 33130