Flambé Beef Rump Steak

For the flambéed beef rump steak, clean and slice the mushrooms. Fry them well in a pan, dust with flour and add a little water.

Salt and pepper the steaks on both sides. Heat oil and butter in another pan and brown the steaks in it. Remove the pan from the heat, deglaze with cognac and immediately light with a stick lighter.

Keep swirling until the flames are extinguished. Add the mushrooms and whipped cream, mix well and season with soup seasoning.

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