Recipe: Flambe Steak & Prawns
Chateau de la Grave Recipe
This month’s recipe is inspired by the kitchen of Valérie Bassereau of Château de la Grave in Bordeaux.
Ingredients
Ingredients for the shrimp: (serves 4)
16 Tiger Prawns, raw
1 Chorizo sausage, finely sliced
1/2 T olive oil
½ red onion, chopped
1 T finely chopped ginger
½ jar of roasted red peppers, chopped
1/8 cup white wine for deglazing
Salt and pepper to taste
Ingredients for the steak flambé: (for 4)
4 Filet Mignon, ca 5 to 6 oz. each
1T olive oil
1 shallot, finely sliced
2 T black peppercorns
2 t sea salt to taste
1/3 cup sour cream (or crème fraiche)
1/4 cup heavy cream
2 t Dijon mustard
Instructions
- Shrimp
Pre-cook the prawns over medium heat in a little olive, then remove from the pan and set
aside. In the same pan, brown the onion, chorizo, roasted red peppers, and finely ginger.
Deglaze with a little white wine, return the prawns to the resulting sauce and cook for 5
minutes.
- Steak Flambé
Remove the meat from the refrigerator 30 minutes before cooking and season with salt.
Fine slice the shallot. In a very hot skillet, heat the olive oil and sear the steaks 3 minutes
on each side for rare. Remove from the skillet and set aside under aluminum foil. In the
same skillet, sauté the shallot over medium heat for 2 minutes. Deglaze with the cognac,
then gently flambé. Once the flame is out the cream and mustard. Mix well and simmer
for 2 minutes. Return the steaks to the skillet to coat them with the sauce.
Wine Suggestions
hâteau de la Grave Grains Fins
Château de la Grave Les Choses À L’Envers Cabernet Sauvignon
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