Johnny Vegas’ Fillet Steak Flambé Recipe

This Johnny Vegas’ Fillet Steak Flambé is a juicy and tender recipe, which is made with a rich and creamy brandy-mustard sauce. It’s the perfect restaurant-quality dish, ready in about 30 minutes.

Johnny Vegas’ Fillet Steak Flambé Ingredients

For the Marinade & Steak:

• 2 x 150g centre-cut fillet steaks, ideally 2.5cm thick
• 1 sprig of fresh rosemary
• 2 sprigs of fresh thyme
• 1 teaspoon red wine vinegar
• Olive oil
• Sea salt and freshly ground black pepper

For the Sauce & Vegetables:

• 100g chestnut mushrooms, quartered
• 20g unsalted butter
• 10ml brandy
• 50ml red wine
• 100ml single cream
• 1 teaspoon wholegrain or French mustard
• 1 teaspoon English mustard
• ½ a bunch of fresh flat-leaf parsley (15g), finely chopped

For the Pepper Sprinkle:

• ¼ of a red pepper, finely diced
• ¼ of an orange pepper, finely diced
• ¼ of a yellow pepper, finely diced
• Extra virgin olive oil

How To Make Johnny Vegas’ Fillet Steak Flambé

1. Marinate the Steak: Strip the rosemary and thyme leaves into a pestle and mortar with a good pinch of black pepper. Bash to a paste, then mix in the red wine vinegar and 1 tablespoon of olive oil. Rub this mixture all over the steaks and let them marinate for at least 30 minutes.
2. Prepare the Toppings: In a small bowl, combine the finely diced peppers for the sprinkle and dress with a little extra virgin olive oil. Set aside. Have your mushrooms and parsley chopped and all other sauce ingredients measured and ready.
3. Sear the Steaks: Heat a large frying pan over a high heat until it’s screaming hot. Brush the excess herbs off the steaks. Place the steaks in the pan with a drizzle of olive oil and the butter. Cook for a total of 6 minutes for medium, turning regularly and basting with the pan juices.
4. Flambé and Make the Sauce: As soon as the butter is dark golden, add the mushrooms and a pinch of salt and pepper. After the steak has cooked for its 6 minutes, pour in the brandy. Carefully tilt the pan towards the flame to ignite it (or use a long match) and let it flambé.
5. Finish the Sauce: When the flames subside, pour in the red wine and let it reduce by half. Drizzle in the cream, then stir through the parsley and both mustards. Turn the steaks in the sauce to coat.
6. Serve: Slice the steaks in half, place them on a warmed plate, and drizzle with the creamy pan sauce. Scatter the dressed pepper sprinkle over the top and serve immediately.

Recipe Tips

• How to flambé safely? This is the most important tip! Always turn off any extractor fans before you add the alcohol. When you pour in the brandy, tilt the pan away from you to catch the flame from the hob. If you need to extinguish the flames quickly, smother them by placing a large metal lid over the pan.
• How to cook the perfect steak? Bringing the steak to room temperature before cooking is key for an even result. A screaming hot pan is essential for a great crust. Most importantly, don’t be afraid to let the steak rest for a few minutes after cooking (while you finish the sauce) for a juicier result.
• Can I make this ahead of time? This dish is a performance and is at its absolute best when cooked and served immediately. You can prepare the marinade, the pepper sprinkle, and chop all your ingredients ahead of time to make the final cooking process very quick.
• Why does the recipe move so fast? This is a classic restaurant-style pan sauce dish. Everything happens quickly in one pan to capture all the flavors. Read the entire method through before you begin, and have all your ingredients prepped and within arm’s reach (a “mise en place”).

What To Serve With Fillet Steak Flambé

This is a rich and complete main course that is perfectly served, as the recipe suggests, with shoestring fries. It would also be wonderful with:

• Creamy mashed potatoes
• Steamed green beans or asparagus
• A simple, peppery watercress salad

How To Store Leftovers

• Best Eaten Fresh: This dish is designed to be eaten immediately. Leftover fillet steak, when reheated, will become well-done.
• Refrigerate: If you have leftovers, store the steak and sauce in an airtight container in the refrigerator for up to 2 days. The steak is delicious served cold and thinly sliced in a salad or sandwich the next day.

Fillet Steak Flambé Nutrition Facts

• Serving: 1 steak with sauce
• Calories: 720 kcal
• Carbohydrates: 20g
• Protein: 45g
• Fat: 48g
• Saturated Fat: 22g
• Sodium: 950mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Grilled Steak with Herby Brown Rice Recipe
• Sizzling Steak Stir-fry Recipe
• Griddled Steak & Peppers Recipe