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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

  • shallots
  • Cognac
  • lard
  • black peppercorns
  • beef steaks
  • sour cream

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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.

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