Flambéed Pepper Steaks / Flambierte Pfeffersteaks

Page 68

| Course Type: Main Courses

(1 review)

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Tags: steak

Recipe Review

The sauce was delicious, and the rest was, well, a steak. Nothing wrong with that, it's just not something you would need a recipe for. Flambéeing was cool, but had no effect whatsoever on the meat, though it made for a good basis for the sauce. However, don't add the pepper before flambéeing, as instructed, as it will burn.

This recipe is from a cookbook directed at men - you know, one of those that implies that a man would only cook if there's not a woman around who would do it for him. It appears in the chapter 'Romantic Tête à tête', though it seems to be the perfect date-dish from a very male point of view - at least I would prefer to eat something else on a date. Flambéeing was impressive, though.

We served this with Baked Tomatoes, a good combination in general (see that review for caveats).

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