Brandied Pepper Steak
- Ready In:
- 45mins
- Ingredients:
- 10
- 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
- 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 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.
- 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.
- Slice steak and serve with cream sauce.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!