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PrintBite with Belkys: Steak Flambé au Poivre from Lou Lou Le Petit Bistro
Reported by:
Producer:
Mailyn Mederos
Contact:
Archived Reports:
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
Ingredients:
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.
To Plate:
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.
Serves: 4
Serving Suggestion: Medoc
FOR MORE INFORMATION:
Lou Lou Le Petit Bistro
638 S. Miami Ave.
Miami, FL 33130
(305) 379-1404