Recipe by TINA.FRANCO
"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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1 (1 1/2 pound)
top round steak
coarse kosher salt
black peppercorns, coarsely ground
clarified butter, melted
fresh sage, bruised
fresh thyme, bruised
fresh rosemary, bruised
veal demi glace
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.
way too salty
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!
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.
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!
The meat you should use for this recipe is Chateaubriand not top round as suggested.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Brandied Pepper Steak
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 394
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