Peppered Steak with Brandy Flambe

Recipe by Candy C
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement