Brandied Pepper Steak

Adapted from a recipe by Tina Franco at allrecipes.com.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs top round steaks
• 2  teaspoons kosher salt
• 2  tablespoons black peppercorns, coarsely ground
• 1⁄2 cup  clarified butter, melted
• 2  leaves fresh sage, bruised
• 1  sprig fresh thyme, bruised
• 4  sprigs fresh rosemary, bruised
• 1⁄4 cup brandy
• 1⁄2 cup  veal demi-glace
• 1⁄2 cup heavy cream

Directions

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 5 to 10 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. Adjust seasoning to taste.
4. Slice steak and serve with cream sauce.