March challenge from Recipes to Rival was about flambeing. The idea was (and still) is very interesting to me, but quite dangerous also, and as I didn't want to burn down the kitchen, I preferred to reduce the alcohol on the traditional way... (click here if you want to know more about the recipe and the group)

Hosts this month are Temperance from High on the Hog and her co-host Shawnee from Delishes Delishes: Steak Diane Flambé, a recipe by Frank Bordoni from Great Food Live

• 4x85g beef medallions
• 1 tsp Dijon mustard
• freshly ground salt and pepper

• 1 tsp Butter, clarified
• 1 tsp Worcestershire sauce
• 2 tbsp Shallots, finely chopped
• 50g button mushrooms, finely sliced
• 1 tbsp lemon juice
• 125ml double cream
• 1 tbsp Chives, snipped (I hadn't chives so I used parsley instead)
• 50ml Brandy (I hadn't either any kind of brandy or cognac at home, so I used the only liquor I had: white rum)

1. Rub the medallions of beef with the mustard, season with salt and pepper and set aside.
2. Heat a large frying pan over a medium heat and when hot, add the clarified butter and Worcestershire sauce.
3. Add the shallots and mushrooms, and push to the centre of the pan. Arrange the medallions around the edge. Cook for 2 minutes, stirring and tossing the mushroom mixture as you go. If you prefer your steak well done, give it an extra minute or 2.
4. Add the lemon juice and season with salt and pepper.
5. Turn the steaks over and pour in the cream and chives. Tilt the pan slightly (away from you) and pour in the brandy at the far end. Now turn up the heat to high so that the brandy ignites. Swirl the sauce around in the pan and turn off the heat. If you prefer not to flambé, just let reduce the alcohol for a couple of minutes.
6. Put the medallions on 4 plates, pour over the sauce and serve.