"I'm a mustard fiend," says chef Bryan Voltaggio. At his DC-area restaurant Voltaggio Brothers Steak House, Bryan and his brother, Michael, serve every steak with a tray of sauces for dipping.

Pour in and flambé the brandy in the pan. Stir in the dijon mustard before adding the sour cream, seasoning with more salt, cayenne pepper and paprika, if needed. GARY’S TIPS Serve the ...

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