Flambé Pork Tenderloin Food
PORK TENDERLOIN FLAMBE WITH PEARS
This is a really fun party dish, everybody wants into the act. You will have an audience, with a lot of kibitzing to flambe and the bonus is that it is a delicious impressive dish!! One of our favourite dinner parties. Serve with asparagus, and boiled/buttered/parselied baby potatoes.
Provided by Derf2440
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut tenderloins into 1 1/2 inch lengths Flatten each slice slightly with heel of hand Sprinkle salt over the bottom of a heavy (cast iron) frypan and place over moderately high heat.
- When salt is hot, add meat Reduce heat to moderately low and brown, about 15 minutes Turn and brown on the other side, 10 minutes Add butter and let melt Mix lemon juice, worcestershire sauce and tabasco, pour over meat Heat brandy in a small saucepan, ignite with a match, be careful of eye lashes and hair!
- Quickly pour over meat and rotate gently until flames die down.
- Cover and simmer 5 minutes over low heat.
- Arrange pears around meat and baste with sauce Cover and cook 5 minutes longer.
STEAK AU POIVRE FLAMBE
Sometimes I double the sauce so I can drown my mashed potatoes in it! Be sure to get a very lean, high-quality cut of meat for best results. Serve over mashed potatoes.
Provided by Jackie
Categories Meat and Poultry Recipes Beef Steaks
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Grind peppercorns coarsely using a coffee grinder or mortar and pestle.
- Season steaks on both sides with peppercorns and salt.
- Heat butter and oil in a large cast iron skillet over medium-high heat. Cook steaks until browned, about 5 minutes per side. Transfer steaks to a plate and tent with aluminum foil.
- Remove skillet from heat and drain grease. Pour in 1/3 cup brandy. Light brandy carefully using a long match. Shake skillet back and forth until flames die down, about 30 seconds.
- Return skillet to medium heat. Whisk in cream; bring to a simmer. Cook, whisking occasionally, until sauce coats the back of a spoon, 5 to 6 minutes. Stir in 1 teaspoon brandy. Return steaks to the skillet; cook until heated through, 1 to 2 minutes.
Nutrition Facts : Calories 581.2 calories, Carbohydrate 3.3 g, Cholesterol 154.4 mg, Fat 48.4 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 23.2 g, Sodium 1267.1 mg, Sugar 0.1 g
PORK MEDALLIONS
My wife always raves about dinner when I make this recipe, but that may just be her way of getting me to do more of the cooking!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.
Nutrition Facts : Calories 206 calories, Fat 15g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 631mg sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
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