Steak Flamb au Poivre from Lou Lou Le Petit Bistro - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Steak Flamb au Poivre from Lou Lou Le Petit Bistro

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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.

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


Lou Lou Le Petit Bistro

638 S. Miami Ave.

Miami, FL 33130

(305) 379-1404

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1401 79th Street Causeway
Miami, FL 33141

Switchboard: (305) 751-6692
Newsroom: (305) 795-2777

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