Peppered Steak with Brandy Flambe
"If you have never tried this entree, treat yourself to a little slice of heaven!"
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Serves:
-
2-4
ingredients
- 2 -4 trimmed strip steaks, 1 inch thick or 2 -4 filet mignon steaks, 1 1/2 inch
- 1 teaspoon salt
- 1 -2 tablespoon coarsely crushed peppercorn
- 1⁄4 cup unsalted butter, no substitutions
- 2 tablespoons lemon juice
- 1 teaspoon Worcestershire sauce
- 2 -4 ounces hot brandy per steak
directions
- Steaks should have been out of refrigeration for at least 30 minutes.
- Sprinkle bottom of a large heavy weight skillet with the salt and preheat using high heat.
- Press the steaks into the crushed peppercorns and work it into both sides of the meat with the palm of your hand.
- When skillet is well heated, add the steaks and quickly brown each side, uncovered.
- Reduce heat to medium, turning steaks once and cooking to the desired degree of rareness (6-7 minutes per side for a medium to rare 1 1/2 inch thick filet).
- In a separate pan combine and heat the butter, lemon juice and worcestershire.
- Place cooked steaks on serving platter, pour heated butter mixture over steaks and flambe.
- To flambe: Use 1 ounce of hot (not boiling but hot) brandy per steak.
- Pour brandy over steak, light a match, and let the liquor burn out on its own.
- Serve immediately.
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Reviews
-
This was a very tasty recipe. I really enjoyed the intense peppercorn flavour mixed with the butter, lemon & Brandy. Unfortunately, my husband found it a little too tart for his liking...thus the middle ground rating.
RECIPE SUBMITTED BY
Candy C
United States
Born in the deep south and raised on good ole southern home cookin' - I've grown to love cooking all types of food and enjoy trying new recipes. I now live in Arizona with hubby. My two sons are attending college and enjoy learning to cook from their mom. They are very good guinea pigs! I'm a substitute teacher at the elementary level and love working with children - they are our future.
