Flambéed sirloin steak with cream sauce (Pavés de rumsteck flambés, sauce à la crème) from The Bordeaux Kitchen: An Immersion into French Food and Wine, Inspired by Ancestral Traditions (page 129) by Tania Teschke

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Oven-baked French fries (Pommes frites au four)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tallow for lard, and whiskey for Cognac.

  • twoyolks on December 26, 2018

    This made a nice simple sauce for the steak. I used brown beef stock which seemed to work well. You need the right thickness of steak to get it cooked through by the time the sauce is properly reduced. As the sauce reduces, it will get nicely syrupy.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.