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Brandied Pepper Steak

SUBMITTED 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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RECIPE RATING:
This recipe has been rated 20 times with an average star rating of 4.5
Read Reviews (18)
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (1 1/2 pound) top round steak
  • 2 teaspoons coarse kosher salt
  • 2 tablespoons black peppercorns, coarsely ground
  • 1/2 cup clarified butter, melted
  • 2 leaves fresh sage, bruised
  • 1 sprig fresh thyme, bruised
  • 4 sprigs fresh rosemary, bruised
  • 1/4 cup brandy
  • 1/2 cup veal demi glace
  • 1/2 cup heavy cream
  • 1 tablespoon roux

What to Drink?
Wine Syrah
Cocktail Classic Whiskey Sour

DIRECTIONS

  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

The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on aug. 11, 2003 by COMDOC 
This is an excellent recipe that is easy to make with a sauce that is to die for. Serve with... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on aug. 11, 2003 by FRED NIELSON 
This was an excellent tasting steak. The sauce was absolutely delicious. I found it a bit... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on dec. 9, 2006 by AlaskaAggie 
This recipe is good, but not perfect. Make sure you go easy on the salt to avoid having an... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on aug. 10, 2007 by EILISH40 
Have made similar brandied steaks but the flavor of the oil in these is much better. Will... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on nov. 29, 2006 by rockstar 
I did not use the roux and I only cooked 8 minutes per side. I also used half and half... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on feb. 8, 2006 by TINAFRANCO 
The meat you should use for this recipe is Chateaubriand not top round as suggested. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on apr. 26, 2007 by Dolly 
Although this is a bit of work and takes time to make the demi-glace from scratch it is well... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on aug. 11, 2007 by MARSHMALO 
This was very good! Demi-glace is a bit hard to find--I ended up going to a smaller grocery... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on jul. 15, 2004 by BISODER 
Heck yeah! I loved cooking this recipe just as much as i loved eating it. I made with mashed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on apr. 10, 2007 by SWEET5985 
TRY IT!!! Made this twice now. Its one of the most wonderful tasting steaks I've had off the... MORE

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Nutritional Information
Brandied Pepper Steak

Servings Per Recipe: 6

Amount Per Serving

Calories: 566

  • Total Fat: 43.7g
  • Cholesterol: 140mg
  • Sodium: 1520mg
  • Total Carbs: 10.8g
  •     Dietary Fiber: 0.6g
  • Protein: 25.9g

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