Name: Brandied Pepper Steak
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Top round steak - 1 (1 1/2 pound); Coarse kosher salt - 2 teaspoons; Black peppercorns, coarsely ground - 2 tablespoons; Clarified butter, melted - ½ cup; Fresh sage, bruised - 2 leaves; Fresh thyme, bruised - 1 sprig; Fresh rosemary, bruised - 4 sprigs; Brandy - ¼ cup; Veal demi glace - ½ cup; Heavy cream - ½ cup; Roux - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Brandied Pepper Steak

1. Top round steak - 1 (1 1/2 pound)

2. Coarse kosher salt - 2 teaspoons

3. Black peppercorns, coarsely ground - 2 tablespoons

4. Clarified butter, melted - ½ cup

5. Fresh sage, bruised - 2 leaves

6. Fresh thyme, bruised - 1 sprig

7. Fresh rosemary, bruised - 4 sprigs

8. Brandy - ¼ cup

9. Veal demi glace - ½ cup

10. Heavy cream - ½ cup

11. Roux - 1 tablespoon

How to cook deliciously - Brandied Pepper Steak

1. Stage

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. Stage

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.

3. Stage

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.