The Enotri Kitchen - Flambe Steak & Prawns
Chateau de la Grave Recipe
This month’s recipe is inspired by the kitchen of Valérie Bassereau of Château de la Grave in Bordeaux.
Try this yourself and share the experience!
Ingredients
Ingredients for the shrimp: (serves 4)
16 Tiger Prawns, raw
1 Chorizo sausage, finely sliced
1/2 T olive oil
½ red onion, chopped
1 T finely chopped ginger
½ jar of roasted red peppers, chopped
1/8 cup white wine for deglazing
Salt and pepper to taste
Ingredients for the steak flambé: (for 4)
4 Filet Mignon, ca 5 to 6 oz. each
1T olive oil
1 shallot, finely sliced
2 T black peppercorns
2 t sea salt to taste
1/3 cup sour cream (or crème fraiche)
1/4 cup heavy cream
2 t Dijon mustardRecipe
Shrimp
Pre-cook the prawns over medium heat in a little olive, then remove from the pan and set
aside. In the same pan, brown the onion, chorizo, roasted red peppers, and finely ginger.
Deglaze with a little white wine, return the prawns to the resulting sauce and cook for 5
minutes.
Steak Flambé
Remove the meat from the refrigerator 30 minutes before cooking and season with salt.
Fine slice the shallot. In a very hot skillet, heat the olive oil and sear the steaks 3 minutes
on each side for rare. Remove from the skillet and set aside under aluminum foil. In the
same skillet, sauté the shallot over medium heat for 2 minutes. Deglaze with the cognac,
then gently flambé. Once the flame is out the cream and mustard. Mix well and simmer
for 2 minutes. Return the steaks to the skillet to coat them with the sauce.
Wine Suggestions :
Château de la Grave Grains Fins
Château de la Grave Les Choses À L’Envers Cabernet Sauvignon
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