Legend has it that this recipe traces its roots back to the 18th century, when it was first concocted by Chef Henri’s great-great-grandmother, Madame Elise. As the story goes, Madame Elise was a formidable cook who possessed a flair for combining simple ingredients into extraordinary dishes.
Inspired by the rich tapestry of flavors found in the French countryside, Madame Elise crafted her masterpiece using tender beef steaks, fragrant rosemary, and a generous splash of brandy. The secret to her delectable sauce lay in the marriage of tangy Dijon mustard and velvety chicken broth, creating a symphony of flavors that danced upon the palate.
With each succulent bite, diners were transported to a realm of gastronomic bliss, where the essence of France lingered in every mouthful. Today, Chef Henri continues his ancestor’s legacy, preparing Succulent Beef in Mustard Brandy with the same passion and reverence for tradition.
Served alongside creamy mashed cauliflower or a crusty keto baguette, this dish promises to delight the senses and evoke memories of a bygone era. So, raise your glass to Madame Elise and Chef Henri, and savor the magic of this timeless recipe. Santé!
Ingredients
- 5 beef steaks
- 1 oz Dijon mustard
- 4 garlic cloves minced
- 2 stalks rosemary
- 1 oz red wine
- 3 Tbsp olive oil
- 2 tsp onion powder
- 6 Tbsp butter divided
- 3 cup chicken broth
- 1/2 cup brandy
- black pepper to taste
- Pink Himalayan Salt to taste
Instructions
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Set oven to 250 degrees and salt and pepper the steaks to your taste.
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Put oil in a large pan on high flame. Once oil is hot, cook steaks for 2 minutes on each side.
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Lower the flame to medium-high and add in half the butter, onion powder, garlic and rosemary. Cook steaks for the level of rareness that you want, while keep spooning the sauce onto the steaks. A minimum of 15 minutes for the most rare.
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Grease a baking pan and put the steaks in the oven to keep warm while dealing with the rest of the sauce. Pour the leftover juice in pan into a bowl, leaving about a 1/4 cup inside. Raise the heat to high and pour in wine and brandy. Mix well.
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Pour in chicken broth and boil for about 10-12 minutes. Add in the other half of butter and Dijon mustard. Whisk well.
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Flavor with the amount of salt and pepper you wish. Serve with the sauce poured over steaks.
Recipe Notes
