Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
More Recipes Like This
Fried Steak with Peppercorn Gravy Sauce
Squirrel's Great Beef Steak
Steak Tips with Mushroom Sauce
Barbequed Beef Steak with Orange Marinade
Barbequed Steak
MORE
Top Related Articles
Revolution and the Restaurant
Wine Dinners: A French Connection
Black Pepper
Great Steak - How to Cook for a Crowd
Grilling 101: Steak, Chicken and Kabobs
Perfect Prime Rib
Budget-Friendly Recipes for Ground Beef
Not Your Average Burger
Tying Roasts
Cooking with Wine (Prep School)
Related Collections
Gourmet Beef Main Dishes
Beef Sirloin
Beef Steaks
Gourmet Main Dishes
Shallots
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Top Deals
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Brandy Flamed Peppercorn Steak
SUBMITTED BY:
TFRIESEN
PHOTO BY:
Cassi C.
"A five-star recipe for sirloin steak cooked in butter, garlic and wine, and then set on fire! Crushed peppercorns, brandy, and a cream sauce give this an extra classy taste."
RECIPE RATING:
Read Reviews
(70)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
25 Min
READY IN
45 Min
Original recipe yield 2 steaks
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons crushed black peppercorns
2 (8 ounce) beef top sirloin steaks
1 tablespoon lemon pepper
1 teaspoon salt
5 tablespoons butter
2 cloves garlic, minced
1/2 cup red wine
3 tablespoons brandy
1/4 cup chopped green onions
1 shallot, chopped
1/2 cup heavy cream
1 teaspoon white sugar (optional)
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
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 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 circle the steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir sugar into sauce, and then spoon over meat.
FOOTNOTES
Wine Tip
Try with a
California Syrah
.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Aug. 9, 2007 by mvcook
X
Full Review
mvcook
Aug. 9, 2007
This is a classic French method for cooking steak, and really, REALLY delicious! Adding mushrooms to the sauce is an excellent plan. I'm amused by the people who make vast changes to this recipe, and then complain that it didn't turn out the way they expected. Ummm...try following the recipe! And if you don't like pepper, maybe something called "peppercorn steak" won't please you...If you like classic French peppercorn steak, this is the recipe for you. Cook it EXACTLY as described in the recipe. Cooking this sort of steak in a frying pan is a wonderful change from the grill! The sauce is fabulous.
Was this review helpful?
[
YES
]
11 users found this review helpful
This is a classic French method for cooking steak, and really, REALLY delicious! Adding...
MORE
MORE
Reviewed on Feb. 5, 2005 by
PRINCESS ANTZ
X
Full Review
PRINCESS ANTZ
Feb. 5, 2005
As a personal preference I grilled the steaks on the BBQ and made the sauce separately. I softened the onion & garlic before adding the liquid's to the sauce and cooking it for about 15 mins. The sauce got nice and thick and the flavour was delicate but beautiful. It worked tremendously well with the peppery steak. I think I will add some mushrooms to the sauce next time to soak up more of the yummy flavour. Thanks for a great recipe!
Was this review helpful?
[
YES
]
7 users found this review helpful
As a personal preference I grilled the steaks on the BBQ and made the sauce separately. I...
MORE
MORE
Reviewed on Jan. 28, 2008 by
Daniel
X
Full Review
Daniel
Jan. 28, 2008
Wow! What an exceptional steak recipe! Definitely one of the best steak recipes on allrecipes.com. The red wine / garlic sauce is absolutely stunning. I skipped the salt, sugar and shallots and added extra wine to make the sauce stronger in taste and added also extra brandy simply for maximum effect. Although the black peppercorn is an excellent ingredient, may I suggest capers as a possible replacement for those who don't like their steak too spicy. Safe to say, I will definitely make this stunning recipe again. Congratulations to the creator of this tasty dish!
Was this review helpful?
[
YES
]
6 users found this review helpful
Wow! What an exceptional steak recipe! Definitely one of the best steak recipes on...
MORE
MORE
Reviewed on Feb. 12, 2008 by
Sina85
X
Full Review
Sina85
Feb. 12, 2008
This was EXCELLENT!!! This is the best steak recipe I have tried so far! I loved the sauce; I simply added some mushrooms, and let the sauce simmer a while longer. I also used coarse ground pepper instead of the crushed peppercorns. I used bourbon instead of brandy, which worked just fine. Make sure you use a household lighter (the torch kind) to light the steaks, or else you'll set your hand on fire. I served this with boiled spinach and balsamic red potatoes to absorb the extra yummy sauce. My husband was very impressed! A+++! Thank you so much!
Was this review helpful?
[
YES
]
5 users found this review helpful
This was EXCELLENT!!! This is the best steak recipe I have tried so far! I loved the sauce; I...
MORE
MORE
Reviewed on Apr. 24, 2006 by
VORCHA
X
Full Review
VORCHA
Apr. 24, 2006
I found it easier to make the sauce if I removed the steaks after flaming them. This way the sauce can thicken and the steaks won't get overdone. I used 2 ribeyes and added 1 cup sliced mushrooms to the sauce.
Was this review helpful?
[
YES
]
4 users found this review helpful
I found it easier to make the sauce if I removed the steaks after flaming them. This way the...
MORE
MORE
Reviewed on Jan. 11, 2008 by
SomedayGirl
X
Full Review
SomedayGirl
Jan. 11, 2008
UNREAL good!!! I agree with the reviewer who said it almost made her cry. The first thing that ever came out of my kitchen that I felt was truly restaurant worthy. AND it was relatively easy. Even my culinary cretin children loved it and complained when it was all gone (which happened quickly). The only variations I used were course ground instead of cracked pepper, the addition of a 1/2 cup of Shitake mushrooms, skipping the sugar, and setting aside the steaks to make the sauce - I returned them to the pan for about 2 minutes per side before serving. Truly an amazing recipe!
Was this review helpful?
[
YES
]
3 users found this review helpful
UNREAL good!!! I agree with the reviewer who said it almost made her cry. The first thing...
MORE
MORE
Reviewed on Feb. 19, 2006 by MOMMERS2
X
Full Review
MOMMERS2
Feb. 19, 2006
I made this today and as it was cooking, the aromas in the kitchen were wonderful! My fiance' and I took one bite of the delicious steak and sauce and are now hooked on this wonderful dish. He said it is definitely a "keeper", and I couldn't agree more! The only thing I changed in the recipe was to add mushrooms and I also doubled the yummy sauce. I served it with mashed potatoes and we put some of the sauce on top of them. Perfecto!
Was this review helpful?
[
YES
]
3 users found this review helpful
I made this today and as it was cooking, the aromas in the kitchen were wonderful! My fiance'...
MORE
MORE
Reviewed on Feb. 13, 2006 by Andrea Duncan
X
Full Review
Andrea Duncan
Feb. 13, 2006
The steaks were beautiful but the flavor was a bit peppery and kinda blah. Do watch out for that first flare of the brandy, it can flare as much as 3 feet high initially but then simmers down & extinguishes rather quickly, saw a gal in a Greek restaurant light her hair on fire that way once. The sauce was delicious on the baked potatoes I served with, but lost something on the steak, my honey agreed.
Was this review helpful?
[
YES
]
3 users found this review helpful
The steaks were beautiful but the flavor was a bit peppery and kinda blah. Do watch out for...
MORE
MORE
Reviewed on Feb. 9, 2006 by Krista Clark
X
Full Review
Krista Clark
Feb. 9, 2006
This was so good it almost made me cry.
Was this review helpful?
[
YES
]
3 users found this review helpful
This was so good it almost made me cry.
MORE
MORE