PEPPERED STEAK WITH BRANDY FLAMBE
Make and share this Peppered Steak with Brandy Flambe recipe from Food.com.
Provided by Candy C
Categories Steak
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- 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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Kam Ros
[email protected]The steak was a bit tough, but the sauce was good.
Sazzid Mansoor
[email protected]This was my first time making peppered steak and it turned out great! The steak was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Aziz sindh058
[email protected]I've made this dish several times and it's always a hit. The steak is always tender and juicy, and the sauce is to die for. I highly recommend this recipe!
Austin Patterson
[email protected]This dish was absolutely delicious! I made it for my family last night and they loved it. The steak was cooked perfectly and the sauce was rich and flavorful. I would definitely recommend this recipe to anyone looking for a special occasion meal.