Peppered Steak With Brandy Flambe Recipes

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BRANDIED PEPPER STEAK



Brandied Pepper Steak image

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.

Provided by TINA.FRANCO

Categories     Meat and Poultry Recipes     Beef     Steaks     Round Steak Recipes

Time 45m

Yield 6

Number Of Ingredients 11

1 (1 1/2 pound) top round steak
2 teaspoons coarse kosher salt
2 tablespoons black peppercorns, coarsely ground
½ cup clarified butter, melted
2 leaves fresh sage, bruised
1 sprig fresh thyme, bruised
4 sprigs fresh rosemary, bruised
¼ cup brandy
½ cup veal demi glace
½ cup heavy cream
1 tablespoon roux

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 565.7 calories, Carbohydrate 10.8 g, Cholesterol 140.5 mg, Fat 43.7 g, Fiber 0.6 g, Protein 25.9 g, SaturatedFat 20.7 g, Sodium 1532.5 mg

BRANDY FLAMED PEPPERCORN STEAK



Brandy Flamed Peppercorn Steak image

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.

Provided by TFRIESEN

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 45m

Yield 4

Number Of Ingredients 12

3 tablespoons crushed black peppercorns
2 (8 ounce) beef top sirloin steaks
1 tablespoon lemon pepper
1 teaspoon salt
5 tablespoons butter
2 cloves garlic, minced
½ cup red wine
3 tablespoons brandy
¼ cup chopped green onions
1 shallot, chopped
½ cup heavy cream
1 teaspoon white sugar

Steps:

  • Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt.
  • 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 until desired doneness, about 5 minutes per side. Reduce heat to low.
  • 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.

Nutrition Facts : Calories 490 calories, Carbohydrate 9.1 g, Cholesterol 138.5 mg, Fat 35.8 g, Fiber 1.6 g, Protein 20.3 g, SaturatedFat 20.1 g, Sodium 1089.1 mg, Sugar 2 g

STEAK FLAMBE MOUTARDE



Steak Flambe Moutarde image

Make and share this Steak Flambe Moutarde recipe from Food.com.

Provided by Jackie 6

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb sirloin tip steak (cut into 4 serving size pieces)
6 tablespoons butter
salt
pepper
1/4 cup brandy
1/2 cup whipping cream
3 tablespoons Dijon mustard
2 tablespoons low-fat sour cream (we cut the calories where we can)
1 teaspoon Worcestershire sauce

Steps:

  • Pound pieces of steak between pieces of waxed paper to 1/2" thickness. In a large skillet, heat butter & saute sirloins for 2 minutes. Turn & season with salt & pepper. Cook to desired degree of doneness (2 minutes each side for rare). Pour brandy over steaks; stand back & using a fireplace match (or something with a long handle) ignite. When the flames die, transfer steaks to warm serving platter.
  • Add whipping cream, mustard, sour cream & Worcestershire sauce to juices in pan. Cook & stir until heated through. Pour sauce over steaks & serve.

PEPPER STEAK WITH BRANDY SAUCE



Pepper Steak with Brandy Sauce image

I found this recipe in the Oct '02 issue of Good Housekeeping. It is very easy to make and looks and tastes like a gourmet meal. Goes well with twice baked potatoes and red wine. My husband loves this--we use it for special occasions.

Provided by SpeechTeachMe

Categories     Sauces

Time 24m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon whole black peppercorn, crushed
1/2 teaspoon salt
4 (5 ounce) beef tenderloin steaks, 1 1/4 inch thick (about , filet mignon)
1 tablespoon margarine or 1 tablespoon butter
1 tablespoon olive oil
1/4 cup dry white wine
2 tablespoons brandy
1/2 cup heavy cream or 1/2 cup whipping cream
1 tablespoon chopped fresh chives, plus whole chives for garnish

Steps:

  • In cup, mix peppercorns and salt.
  • Rub mixture all over steaks.
  • In nonstick 12" skillet, melt margarine with oil over medium high heat.
  • Add steaks and cook 14 to 16 minutes for medium-rare or until desired doneness, turning steaks over once.
  • Transfer steaks to 4 dinner plates;keep warm.
  • Add wine and brandy to skillet.
  • Heat to boiling, stirring until browned bits are loosened from bottom of skillet.
  • Add cream and boil about 1 minute or until sauce thickens.
  • Stir in chopped chives.
  • Pour over steaks.
  • Garnish with chives.
  • **You can use any tenderloin steaks--I've used this recipe with venison tenderloins and it was just as good**.

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