Steak With Brandy Peppercorn Sauce Food

STEAK WITH CREAMY PEPPERCORN SAUCE

Steps:

• Take the steaks out of the fridge 20 minutes before planning to cook.
• Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.

BRANDY FLAMED PEPPERCORN STEAK

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.

FILLET STEAK WITH PEPPERCORN SAUCE

Steps:

• Using your hands, flatten the steaks to a thickness of about 1½cm/¾in. Season them well with salt and pepper.
• Heat a large frying pan or griddle pan over a high heat until very hot. Spread the butter directly onto the steak and fry for 2 minutes on each side. Cover loosely with foil, rest and keep warm.
• For the sauce, add the stock to a saucepan, bring to the boil and cook until reduced by half. Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns. Stir and bring to the boil over a high heat. Season with salt and cook until it reaches the consistency of pouring cream. Stir in the parsley.
• Divide the steaks between plates, pour over the sauce and serve.

STEAK WITH BRANDY PEPPERCORN SAUCE

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.

PEPPER STEAK WITH BRANDY SAUCE

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**.

BRANDY PEPPERCORN SAUCE

Steps:

• 1.In a small sauce pan mix the Demi sauce mix and water. 2.Bring mixture to a boil over medium heat, and then immediately reduce heat to low. Simmer for 2-3 minutes. Hold for later use. 3.In another sauce pan melt the butter over medium heat; add red onion and black pepper. Cook for 1-2 minutes or until onions begin to soften. 4.Remove the pan from the heat, add the brandy, Demi mixture, and cream. Carefully place the pan back on the heat. CAUTION: MIXTURE MAY FLAME UP. 5.Bring mixture to a boil, immediately reduce heat to low and simmer for 8-10 minutes or until sauce has slightly thickened. 6.Hold warm until ready to use.

GRILLED HANGER STEAK WITH BRANDIED GREEN PEPPERCORN SAUCE

Steps:

• Preheat the oven to 250 degrees F. Bring a large cast-iron grill pan to medium-high heat.
• Pat the steak dry and sprinkle liberally with salt and pepper. Drizzle with oil. Place the steak into the pan and sear until browned (without moving the steak), 3 to 4 minutes. Turn the steak over and cook a further 3 to 4 minutes on the second side for medium-rare. Remove the steak from the pan and add to a cast-iron pan. Put the steak into the oven for 5 minutes to finish cooking through. Remove from the oven and set aside to rest on a plate while you prepare the sauce.
• Place the cast-iron pan over medium heat and add the oil to heat. Once heated, add the shallots to the pan. Saute until translucent, 3 to 4 minutes. Add the thyme leaves, and then remove the pan from flame (for safety purposes) and add the brandy. Ignite the brandy by returning to the stove top and tilting the pan toward the open flame, or carefully lighting with a lighter or match. Once the flames subside, add the cream and swirl to incorporate. Add the peppercorns and simmer the sauce until it has reduced by two-thirds to a smooth, slightly thick consistency, 3 to 5 minutes. Add any pan drippings to the sauce. Season with salt, if needed. To finish, remove the pan from the heat and swirl in the butter.
• To serve, slice the rested hanger steak into 1/2-inch strips, against the grain, and serve with a drizzle of brandied green peppercorn sauce over the top.

BRANDY PEPPERCORN SAUCE FOR BEEF

Steps:

• in a small sautee pan add onions, peppercorns and butter. Sautee until somewhat soft.
• Add 1/2 cup of brandy and reduce until its almost gone. It will catch fire!
• Add the rest of the brandy, demi-glace, cream, and reduce until thick enough to pour over steak, salt to taste.
• best with filet!

VENISON STEAKS W/ CREAMY PEPPER & BRANDY SAUCE

Steps:

• Melt butter and oil in large saute pan over med-high heat.
• Salt and pepper each side of steaks and add to pan. Venison at it's best should be served at med-rare. Quickly sear each side of steaks, just about 2 minute per side.
• Remove steaks and cover with foil to keep warm.
• Turn heat down to med. and add shallots and ground pepper to pan and saute.
• Add brandy to pan and de-glaze. Cook for a minute or so to slightly thicken.
• Add wine and beef stock and turn heat back up to med-high. Let simmer for 3-4 minute then add sour cream. Let this mixture cook until it reaches a nice, thick consistency.
• Add steaks back to pan and cook 2 minute.
• Serve and enjoy!

PEPPERED STEAK WITH BRANDY FLAMBE

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

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.