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Brandy Flamed Peppercorn Steak

Brandy Flamed Peppercorn Steak

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
TFRIESEN

TFRIESEN

A five-star recipe for sirloin steak cooked in butter, garlic and wine, and then set on fire! Crushed peppercorns, brandy, and a cream sauce give this an extra classy taste.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 490 kcal
  • 25%
  • Fat:
  • 35.9 g
  • 55%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 1089 mg
  • 44%

Based on a 2,000 calorie diet

Directions

  1. Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper, and salt.
  2. Melt butter in a large skillet over medium-high heat. Stir in garlic and wine, and cook for 1 minute. Arrange steaks in pan, and cook for 5 to 10 minutes per side, or until desired doneness. Reduce heat to low.
  3. Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and circle the steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir sugar into sauce, and then spoon over meat.
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Reviews

mvcook
55

mvcook

8/9/2007

This is a classic French method for cooking steak, and really, REALLY delicious! Adding mushrooms to the sauce is an excellent plan. I'm amused by the people who make vast changes to this recipe, and then complain that it didn't turn out the way they expected. Ummm...try following the recipe! And if you don't like pepper, maybe something called "peppercorn steak" won't please you...If you like classic French peppercorn steak, this is the recipe for you. Cook it EXACTLY as described in the recipe. Cooking this sort of steak in a frying pan is a wonderful change from the grill! The sauce is fabulous.

Nuclear Rich
31

Nuclear Rich

10/30/2008

Awesome. Simply awesome. I cooked the steak as directed until they were as desired (medium), did the brandy trick, then removed steaks and continued from there, instead of removing later. The one gripe I have: all the comments about 3 foot high flames. What proof and how much extra brandy are you using?? There is no *poof* and maybe a 4 inch flame. I got my buddy to come check out what I was doing, only to sorely disappoint him with lame pyrotechnics. You guys sure you didn't mistakenly drink all your brandy and drunkenly add grain alcohol as a substitute??? EDIT: lol... Ok, I was a little harsh with the flame effects. However, I have found the trick: The liquid needs to reduce to very minimal levels compared to the amount of brandy added. With a higher ratio of brandy to wine sauce, you have a MUCH better flame, which not only adds to the effect of cooking the meal, but also singes the fat and adds a great flavor.

Hot Chilli
29

Hot Chilli

2/5/2005

As a personal preference I grilled the steaks on the BBQ and made the sauce separately. I softened the onion & garlic before adding the liquid's to the sauce and cooking it for about 15 mins. The sauce got nice and thick and the flavour was delicate but beautiful. It worked tremendously well with the peppery steak. I think I will add some mushrooms to the sauce next time to soak up more of the yummy flavour. Thanks for a great recipe!

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