Steak in Mango Brandy Sauce

Hors d'oeuvres
Main Course
Side Dishes
Breads & Muffins

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2 - 4 Fillet mignon or Chateau Briand

1 tbsp butter

1 tbsp. Olive oil

1 tsp. crushed garlic or 2 cloves minced

6 - 8 scallions, white part only

6 shiataki mushrooms or 8 button mushrooms - sliced

1/2 sweet red pepper - sliced

2 tbsp. Major Grey Mango Chutney

1/2 tsp. coarsely ground fresh black pepper

1/3 cup whipping cream

1/4 tsp. salt

1/4 cup brandy - warmed - plus 1 tbsp.


This is a very romantic dinner.  Try it on Valentines day, or anniversaries, or after a spat, or when you need to discuss getting that cute little red roadster you saw in the showroom today.

Serves: 2 - 4

Serve With:  Dry red wine, French onion soup or Esgargots with Minted peas and Roasted baby potatoes.  Don't forget the fresh baguette or maybe a Gruyere cheese ring..

Heat oil and butter in a sauté pan to just bubbling.  Add garlic, scallions, mushrooms and red peppers.  Sauté 2 minutes.  Add chutney and 1 tbsp. brandy.  Stir to combine.  Move veggies as far as possible up the sides of the pan and sprinkle the pepper corns on the bottom of the pan.  Add the steaks.  Sauté, turning once until cooked as desired.  Remove the steaks from the pan and place them on a heated serving platter. Stir cream and salt into pan, combining with the vegetables and heat through, being sure not to boil.  Ladle the sauce over the steaks.  Ignite the warm brandy and gently pour over the sauce.  Serve immediately while still flaming.  I like to take the brandy to the table and turn the flambe part into a performance.