BRANDY FLAMED PEPPERCORN STEAK
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
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 WITH BRANDY PEPPERCORN SAUCE
Cut into a delicious piece of meat in this Steak with Brandy Peppercorn Sauce. You'll get to make your own flavorful creamy sauce when you try out our recipe for Steak with Brandy Peppercorn Sauce.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat.
- Rub 2 Tbsp. dry rub evenly onto both sides of steak. Grill 6 to 8 min. on each side or until medium-rare (145ºF), or desired doneness. Remove steak from grill; cover. Set aside.
- Bring remaining dry rub, beef broth and brandy to boil in skillet. Whisk cornstarch and cream until blended. Add to broth mixture; cook and stir 2 to 3 min. or until thickened.
- Slice steak. Serve topped with sauce.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 60 mg, Sodium 420 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 1 g, Protein 20 g
FRENCH PEPPER STEAK (STEAK AU POIVRE) RECIPE BY TASTY
Here's what you need: new york strip steak, kosher salt, coarsely ground black pepper, vegetable oil, butter, cream, brandy or cognac, dijon mustard
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Liberally season steak with salt and pepper, being sure to coat the entire surface of the meat. Using your hands, press the seasoning into the meat to create an even coating.
- Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap on its side, be sure to sear it as well for 30 seconds to 1 minute. Once cooked to desired doneness, transfer the steak to a cutting board to rest.
- Reduce the heat to medium and add the brandy to the skillet. Allow the brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits in the bottom of the pan. Once the brandy has reduced by half, add the cream and continue to whisk until combined. Add the Dijon mustard and remaining tablespoon of butter and continue to cook until mixture begins to reduce and thicken, 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce the heat to low.
- Slice the steak into ½-inch (1.5cm) pieces. Pour cream sauce over the top and serve.
- Enjoy!
Nutrition Facts : Calories 1086 calories, Carbohydrate 7 grams, Fat 96 grams, Fiber 1 gram, Protein 44 grams, Sugar 4 grams
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.
BRANDY-FLAMED PEPPERCORN STEAK
Make and share this Brandy-Flamed Peppercorn Steak recipe from Food.com.
Provided by DrGaellon
Categories Steak
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Crush peppercorns with the bottom of a heavy skillet or saucepan, to produce a very coarse "grind." 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 cook for 1 minute. Add wine and cook 1 minute more. Arrange steaks in pan, and cook for 5 to 10 minutes per side, or until desired doneness. 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 pour cream around the steaks, swirling pan to combine. Cook, stirring sauce, until hot. Transfer steaks to plates and tent with foil. Stir sugar into sauce (if using). Keep sauce warm over very low heat.
- When steaks have rested 10 minutes, slice and top with sauce.
Nutrition Facts : Calories 442, Fat 34.2, SaturatedFat 17.4, Cholesterol 126.7, Sodium 518.3, Carbohydrate 2.3, Fiber 0.1, Sugar 0.3, Protein 22
THE BEST PEPPER STEAK
Pepper steak is a Chinese-American stir-fry dish that coats tender sliced steak and crisp-tender bell peppers in a deeply savory and slightly sweet sauce. We used flank steak here, but it is equally delicious with skirt or flap steak. No matter the cut, make sure to slice it thinly across the grain to ensure the meat is tender in the final dish. We tested bell peppers cut into a variety of sizes and found that one-inch pieces worked best, yielding peppers cooked to the perfect doneness (not too snappy but not at all mushy).
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
- Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
- Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
- About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
- Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
- Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
- Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
- Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
- Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.
PEPPER-CRUSTED PAN STEAK FLAMBEED IN WHISKY
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim any excess fat you can off the meat. Set the steaks in a baking dish just large enough to hold them in a single layer. In a spice grinder or with a mortar and pestle, grind together the peppercorns, salt, and herbes de Provence until the peppercorns are coarsely ground. Transfer to a small bowl and stir in 1 tablespoon each of whiskey and olive oil. Rub this spice paste all over the steaks. Set aside at room temperature to marinate for 1 hour. Heat your nonstick frying pan over high heat for 1 minute. Add the remaining 1 1/2 tablespoons oil and heat 1 minute longer. Add the steaks, cover, and cook until the bottom is brown, about 3 minutes. Turn over and cook the second side, uncovered, until browned on the bottom and rare inside, 3 to 5 minutes. Remove the steaks to a cutting board and let stand for at least 10 minutes. Carve the meat against the grain on a sharp angle into 3 slices. The rarer you like your meat, the thicker the slices should be. Just before serving, melt the butter in the pan over medium heat. Return the steak slices to the skillet. Immediately pour the 1/4-cup Scotch whiskey into the pan, keeping your face averted, because sometimes it catches on its own. Carefully ignite with a match and shake the pan until the flames subside. Serve at once or cook 1 to 2 minutes longer if you want the meat well done. Serve the steak with the pan juices poured over the slices.
PEPPER STEAK WITH BRANDY SAUCE
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
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**.
BRANDIED PEPPER STEAK
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
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
5 STAR GOURMET SAUCE FOR STEAK
This sauce was like heaven had come to my lips. I used it on a freshly peppered steak which was an experience. This is now my favourite sauce. It is more of a gourmet sauce and is not sickly so you can serve large quantity's on a single piece of meat.
Provided by Ben Ross
Categories Sauces
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place the oil in the bottom of a saucepan.
- Cook the diced tomatoes in saucepan on low heat.
- Continually stir them.
- Add pepper and salt early on in the cooking of the tomatoes.
- When the tomatoes are nearly cooked add the dry sherry.
- Now leave the tomatoes for 1 minute so that all the sherry is absorbed in the tomatoes.
- Add the tomato sauce and stir in and then add the paprika.
- Add the water slowly so that the thickness is what you desire.
- Serve on top of steak or as part of a fancy dish.
GRILLED PEPPERED STEAK WITH BRANDY CREAM SAUCE
This is as tender, tempting and timesaving as it gets--a recipe suitable for company or a romantic treat for two.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 36m
Yield 6
Number Of Ingredients 7
Steps:
- Heat coals or gas grill for direct heat.
- Press pepper onto both sides of beef.
- Grill beef uncovered 4 to 6 inches from medium heat 7 to 8 minutes on each side for medium doneness (160°F) or until desired doneness.
- While beef is grilling, melt butter in 1-quart saucepan over medium heat. Cook shallots in butter, stirring occasionally, until tender. Stir in brandy and broth. Cook over medium-high heat about 5 minutes or until mixture is slightly reduced. Stir in sour cream. Serve with beef.
Nutrition Facts : Calories 230, Carbohydrate 1 g, Cholesterol 80 mg, Fat 1, Fiber 0 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg
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