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One reason why this restaurant classic was cooked by waiters at
tableside—other than to create a sense of theater—was it didn’t take a lot
of time. You can do the same at home, and you don’t need to wear a tuxedo. Just be
careful when you flame the liquor.
Ingredients
- 16 very small new potatoes, about 11/4 pounds
- 1 tablespoon vegetable oil
- 4 tablespoons unsalted butter
- Two 13 to 15-ounce boneless sirloin steaks, pounded to half their
normal thickness (by the butcher if possible)
- Salt and freshly ground black pepper
- 1/4 cup cognac or good brandy
- 1/4 cup Madeira or sherry
- 2 shallots
- 8 chives
- 8 sprigs parsley, preferably flat-leaf
- 1/2 cup beef stock
1)While the hot water tap runs, halve the potatoes and put in a
2-quart saucepan. Barely cover them with hot tap water and cook, covered, over high heat,
for 12 minutes or until easily pierced with a knife. (Or put the potatoes and 1/4 cup hot
tap water in a microwave-safe container. Cover and cook in a microwave oven on high power
for 10 minutes.
2)Meanwhile, put the oil and 1 tablespoon of the butter in a large
heavy skillet over high heat. Season the steaks with salt and pepper. (If the butcher
hasn’t done so, pound the steaks between two sheets of aluminum foil or wax paper
with the side of a cleaver or a meat pounder before seasoning.) Add the steaks to the
skillet and cook for about 5 minutes (depending on thickness), turning once halfway
through, for medium rare.
3)While the steaks cook, put the cognac and Madeira in a small
saucepan over low heat. Peel and chop the shallots. Chop the chives and the leaves from
the parsley sprigs.
4)When the steaks are cooked on both sides, remove the skillet from
the heat and add the warm liquor. Making sure not to lean over the skillet, ignite the
liquor with a match, preferably a long fireplace-type. (The flames will shoot up briefly
and die down rather quickly. Have a skillet cover ready just in case.)
5)When the flames subside, increase the heat to high, turn the
steaks to coat both sides, then remove them to a cutting board. Add the stock and shallots
to the skillet. Cook for 2 minutes, or until the sauce begins to reduce and lightly
thicken. Reduce the heat and swirl in 1 tablespoon of the remaining butter.
5)While the sauce comes together, slice the steaks and arrange the
slices on a platter. Spoon the sauce over them and sprinkle with the chives. Drain the
cooked potatoes and toss with the remaining 2 tablespoons of butter, the parsley, and salt
and pepper to taste. Put the potatoes in a small serving bowl.
Serves 4
