Brandy Flamed Peppercorn Steak

Brandy Flamed Peppercorn Steak
  • PREP TIME
    20 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    45 mins
  • SERVING
    4 People
  • VIEWS
    553

Indulge in the timeless elegance of Brandy Flamed Peppercorn Steak. Each bite is an explosion of flavors, beginning with the robust peppercorn crust and culminating in the rich, creamy brandy reduction. It's a restaurant-quality experience you can create in your own kitchen.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    9 g
  • Cholesterol
    139 mg
  • Fiber
    2 g
  • Protein
    20 g
  • Saturated Fat
    20 g
  • Sodium
    1089 mg
  • Sugar
    2 g
  • Fat
    36 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View Prepare the Steaks: Press the crushed peppercorns firmly into both sides of each steak, creating a crust. Season generously with lemon pepper and sea salt. (5 minutes)

Image Step 02
02 Step

Recipe View Sear the Steaks: Melt 3 tablespoons of butter in a large, heavy-bottomed skillet over medium-high heat. Once the butter is hot and shimmering, add the steaks. Sear for approximately 4-5 minutes per side for medium-rare, or longer depending on your desired doneness. Aim for a beautiful, golden-brown crust. (10 minutes)

Image Step 03
03 Step

Recipe View Create the Wine Reduction: Remove the steaks from the skillet and set aside to rest, loosely tented with foil. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet, followed by the minced garlic. Cook for about 30 seconds, until fragrant. Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the wine has reduced by about half. (5 minutes)

Image Step 04
04 Step

Recipe View Flame with Brandy: Reduce the heat to low. Pour the warmed brandy over the steaks in the skillet. Carefully ignite the brandy with a long match or lighter. Allow the flames to burn off completely, which will take only a few seconds. (2 minutes)

Image Step 05
05 Step

Recipe View Finish the Sauce: Sprinkle the chopped shallots and green onions around the steaks in the skillet. Pour in the heavy cream and gently stir to combine with the wine reduction. Simmer for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly. Season with white sugar to balance the acidity of the wine, and adjust salt to taste. (5 minutes)

Image Step 06
06 Step

Recipe View Serve: Transfer the rested steaks to serving plates. Spoon the decadent peppercorn cream sauce generously over the steaks. Garnish with additional fresh green onions, if desired. Serve immediately and enjoy! (2 minutes)

For the best flavor, allow the steaks to come to room temperature for about 30 minutes before cooking.
Warming the brandy before igniting helps it to flame more easily and safely. Be extremely cautious when working with open flames.
If you prefer a thicker sauce, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last minute of cooking.
Serve with a side of roasted asparagus, mashed potatoes, or a simple green salad for a complete meal.

Dusty Jacobi

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 184 Ratings)
Total Reviews: (7)
  • Reynold Welch

    My family raved about this steak. It's definitely going into our regular rotation.

  • Amara Botsford

    This recipe is a showstopper! The flambé is impressive and the flavor is incredible.

  • Bettie Goyette

    The lemon pepper adds a nice touch of brightness to the dish.

  • Eula Kshlerin

    I used a cheaper cut of steak, and it still turned out amazing!

  • Myrtie Daniel

    I was a little nervous about the flambé, but it was surprisingly easy and added so much to the dish.

  • Oceane Wintheiser

    The sauce is so rich and flavorful. I could eat it with a spoon!

  • Brendan Schmeler

    The instructions were clear and easy to follow, even for a beginner cook like me.

LEAVE A REVIEW

Please Rate