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(2001) For Christmas dinner, I decided to quadruple a new recipe for pepper-encrusted filet mignon. One of the ingredients was brandy, a substance I'd never cooked with before that night. The recipe called for four steaks and a cup of brandy, cooked in a 10-inch skillet. Quadrupled, the only thing that would hold the meat was a large roasting pan set over two gas burners.
In retrospect, I should have realized that when four cups of brandy are poured into a roasting pan hot enough to sear meat, the resulting vapors will creep over the sides of the pan in a hurry. When these vapor ignite, the resulting fireball can, and will, remove eyebrows, nose hair, and varnish from a hapless chef's brand-new kitchen cabinets.
From now on, turkey for Christmas.
Try the recipe yourself!
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Submitted by: Robert McClain
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Flashy Chef
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