Brandied Pepper Steak

Brandied Pepper Steak

23
TINA.FRANCO 0

"Years ago, a woman that had a son who was a chef shared this recipe of his with us. It is now a frequently requested family favorite."

Ingredients 45 m {{adjustedServings}} servings 566 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 566 kcal
  • 28%
  • Fat:
  • 43.7 g
  • 67%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 1533 mg
  • 61%

Based on a 2,000 calorie diet

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Directions

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  1. Season steak with salt and pepper, and firmly press seasonings into steak. In a large heavy skillet over medium heat, combine clarified butter, sage, thyme and rosemary. Cook until herbs begin to brown, then remove herbs.
  2. Increase heat to medium-high. Sear steak for 10 to 15 minutes on each side. Carefully pour brandy over steak. Stand back, and ignite the brandy (flames can be quite intense). When flames die, remove steak from pan; keep warm.
  3. Stir demi glace into pan, and deglaze the pan, scraping up any bits stuck to the bottom. Simmer until liquid is reduced by half. Stir in heavy cream, and any juices that have accumulated under the steak. Add roux to sauce to thicken to a smooth, rich consistency. Taste sauce and add more peppercorns or salt if desired.
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Reviews 23

  1. 25 Ratings

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COMDOC
8/11/2003

This is an excellent recipe that is easy to make with a sauce that is to die for. Serve with a good red wine to bring out the truely remarkable flavors of this dish.

FRED NIELSON
8/11/2003

This was an excellent tasting steak. The sauce was absolutely delicious. I found it a bit dry though. I think the cooking time may have been too long. This one will stay in my Recipe file. Try it with Cabernet Sauvignon. Yummy!

EILISH40
8/10/2007

Have made similar brandied steaks but the flavor of the oil in these is much better. Will not use round steak - much too dry. Prefer strip loin or sirloin. Certainly impressive company fare. Thanks.