4 3-4 oz. flat iron steaks, pounded to ½”
2 tbsp. butter alternative, divided
2 cloves minced garlic
1 cup sliced mushrooms
4 tbsp. finely chopped scallions
1 tsp. finely chopped parsley
¼ cup brandy
½ cup dry red wine/beef stock, mixed in equal parts
½ cup non fat sour cream
1 tsp. Dijon mustard
2 tsp. Worcestershire sauce
2-4 drops , red pepper hot sauce
½ tsp. salt
½ tsp. course ground black pepper
Basic Preparation
Heat a large sauté pan over medium high heat. Season the steaks with salt, ground black pepper, and granulated garlic. Add half of the butter alternative to the hot pan and sear the pounded flat iron steaks for 90 seconds on each side. Remove the steaks to a plate and add the remaining butter alternative. Sauté the scallions and sliced mushrooms until tender.
Remove the pan from the heat and add the brandy. Lite the brandy fumes with a lighter to burn off the alcohol . Return the pan to the heat and deglaze with the red wine and beef stock mixture. Make sure to scrape all of the goodies off of the bottom of the pan. This is a major source of flavor for this recipe!
Now, stir in the sour cream, Dijon mustard, Worcestershire sauce, hot sauce, and chopped parsley. Add the salt and pepper and cook for about two minutes. Next, place the seared steaks back into the sauce mixture and cook for an additional minute for a medium rare finish. Two to three additional minutes for a medium to well done finish. Remove to serving plates and add your favorite sides. Top the steak with the sautéed mushrooms and remaining sauce. Garnish with thinly sliced scallions. Happy Valentine’s Day!!
Yield: 2 servings
Preparation time:20 minutes
Cook time: 4-6 minutes
