Brandied Pepper Steak Recipe -
Brandied Pepper Steak Recipe
  • READY IN 45 mins

Brandied Pepper Steak

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 Servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. 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. 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. 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 11, 2003

This is an excellent recipe that is easy to make with a sauce that is to die for. Serve with a good red wine to bring out the truely remarkable flavors of this dish.

Most Helpful Critical Review
Aug 12, 2007

way too salty


25 Ratings

Aug 11, 2003

This was an excellent tasting steak. The sauce was absolutely delicious. I found it a bit dry though. I think the cooking time may have been too long. This one will stay in my Recipe file. Try it with Cabernet Sauvignon. Yummy!

Aug 10, 2007

Have made similar brandied steaks but the flavor of the oil in these is much better. Will not use round steak - much too dry. Prefer strip loin or sirloin. Certainly impressive company fare. Thanks.

Dec 09, 2006

This recipe is good, but not perfect. Make sure you go easy on the salt to avoid having an extremely salty pan sauce. Further, if your are using a thicker cut of meat, I would suggest searing the steaks on both sides and finishing in a hot oven (obviously use a oven-proof pan). This provides much beeter results with the meat as opposed to an excessively long pan-fry as noted. The oil made from the sage, rosemary, and thyme is great!

Feb 08, 2006

The meat you should use for this recipe is Chateaubriand not top round as suggested.

Aug 11, 2007

This was very good! Demi-glace is a bit hard to find--I ended up going to a smaller grocery store to find it. I halved the salt, used margarine instead of butter, and used half and half. It was a little bit salty, but that's because I didn't "clarify" the margarine. To ignite the brandy, I lit the end of an uncooked linguine noodle and put the tip in the sauce. I also made the roux, but thought the sauce was thick enough after adding the half and half. I used the top round steak, which ended up a little tough. I would suggest buying a better cut. The sauce was SO good, though, that the meat toughness almost didn't matter!

Nov 29, 2006

I did not use the roux and I only cooked 8 minutes per side. I also used half and half instead of heavy cream. Absolutely awsome!! Next time I am going to try some Drambuie fresh out of the freezer for a topping!


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  • Calories
  • 566 kcal
  • 28%
  • Carbohydrates
  • 10.8 g
  • 3%
  • Cholesterol
  • 140 mg
  • 47%
  • Fat
  • 43.7 g
  • 67%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 25.9 g
  • 52%
  • Sodium
  • 1533 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

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