Back when I got my very first place (sometime during the Pleistocene Era) I was given a cookbook that had, among other things, a recipe for beef burgundy that called for flambeeing the meat with brandy. I was immediately smitten and, thinking this had to be the ultimate in sophistication, felt very worldly indeed when I served it to my friends. That was a long time ago, but I still get a kick out of (intentionally) setting food aflame. This recipe is tweaked slightly from an earlier version. - wssmom

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