Jenny’s Silver Screen Suppers is a treasury of wonderful recipes from the stars, I don’t mean the come and go celebs, but the serious Hollywood Stars of yesteryear. Being a film archivist she’s well placed to hunt out all the wonderful luminarie’s recipes she posts. Who knew Marilyn Monroe liked to cook, or that Vincent Price had a cookery series on British TV?
Jenny invited me to take part in her Halloween Cookalong, a recipe chosen by her, from one of Vincent Price’s cook books, how could I refuse? Perfect for a night of ghoulish revels with a vintage scary movie to cook along to The House On Haunted Hill starring Vincent himself. I had a great time.
There is, inevitably, a definite retro vibe to all these gems but try them. You may discover a family favourite as I have, this delicious mustard sauce is a keeper and I bet would be equally wonderful with pork or chicken. Though how many times I’d risk losing my hair at the hands of incompetent flambéing I’m not sure.
The only changes I’ve made to this recipe is that the quantities were in the method in the the original and I’ve put them into the ingredients list.
Steak Moutarde Flambé
(Flamed Mustard Steak)
- 4 Beef fillets
- 1 tablespoon butter
- salt, pepper
- 1/4 teaspoon rosemary
- 1/2 teaspoon crumbled sage leaves
- 1/4 cup cognac (50mls)
- 4 teaspoons Dijon mustard
- 4 teaspoons mild mustard
- 2 tablespoons sour cream
- 1/2 cup cream (115mls)
- 1/4 teaspoon rose paprika (I used sweet paprika)
- In a skillet heat the butter over a high heat, add the fillets to the pan. Cook for 4 minutes
- Turn and sprinkle with salt, coarsely ground pepper, rosemary and the crumbled sage leaves.
- Cook to desired degree of doneness (4-5 minutes per side for rare).
- Pour off excess fat from pan and sprinkle fillets with cognac.
- Ignite the cognac and when the flame burns out, transfer fillets to a serving platter and keep warm.
- To skillet add: dijon mustard, mild mustard and rose paprika.
- Combine commercial sour cream and cream and stir into mustard in the skillet
- Cook stirring for 1 minute, pour the sauce over the fillets and serve.
I sliced the fillet thickly and placed on the sauce, topped with crispy sage leaves
Check out what everyone else cooked from Vincent Price’s Recipes
Emily of Dinner is Served 1972 – Beef Heart Stewed
Brian of Caker Cooking – Fish Fillets Nord Zee
Cathy of Battenburg Belle – Deviled Shrimp and Rice
Sally of My Custard Pie – Deviled Rib Bones
Ruth of Mid Century Menu – Unwealthy Wellington
Lauren of The Past on a Plate – Ayrshire Poacher’s Roll
Mimi of The Retro WW Experiment – Chinese Chicken
Carol of Craftypants Carol – Deviled Crab
Erica of Retrorecipe – Cucumber Crocodile and Melon Monster
Susie of Bittersweet Susie – Carolina Deviled Clams