Reviewed: Apr. 14, 2012

Very easy to make and full of flavor. An excellent choice if you like trying new things with your steak. I will definitely make it again. Awesome recipe; thanks for sharing.

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Reviewer:

Amanda

Reviewed: Dec. 31, 2011

Sooooo good! I doubled the sauce part of the recipe so I'd have extra sauce to go on asparagus. I'm trying to cut carbs so didn't do potatoes but it would have been perfect with potatoes. Worthy of the 5 stars!

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Reviewer:

Lisa in Phoenix

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Nov. 28, 2011

Wonderful!! This is a great recipe. Ideal for company or just a great meal at home. Definitely a keeper!!

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Reviewer:

Horzcrazy Mom

Cooking Level: Expert

Home Town: Lancaster, New York, USA

Living In: Pudong, Shanghai (Municipality) , China

Reviewed: Nov. 14, 2011

This was a SUPER meal. I've made it 2 ways now - as written and cooking the steaks on the grill and doing the sauce separately. I prefer the original method - I think the flaming of the brandy over the steaks and cooking it in the wine really adds something to the meal. The sauce does seem a little "runny" and next time I think I'll double the sauce but spend a little time thickening it up while letting the steaks rest. I used sirloin steaks in the pan (filets when I did the grill method), and for sirloin - 5 minutes per side was a perfect med-rare. I may try the the pan method with some beef tenderloin medallions next time... served with a classic baked potato and spinach salad.

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Reviewer:

CLS1220

Cooking Level: Expert

Home Town: Greenwich, Connecticut, USA

Living In: Norwalk, Connecticut, USA

Reviewed: Aug. 4, 2011

Easy to prepare, the brandy was just a little too strong of a flavor for me. The DH thought it needed something. I'll try tweaking a bit to see how it comes out.

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Reviewer:

Autumn

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Credit River Township, Minnesota, USA

Living In: Savage, Minnesota, USA

Reviewed: Apr. 11, 2011

Amazing. The sauce is one of the best I've ever tasted. I did not have the shallots or green onions but otherwise made it exactly as suggested. The sauce started to look a little ugly half way through cooking the steak but it came together nicely after the cream was added. The brandy did create a spectacular flame (about 18" high and as wide as the skillet). I had a large lid and my small fire extinguisher on hand, just in case I needed them. :)

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Reviewer:

redd1234

Reviewed: Feb. 14, 2011

My husband and I used this recipe, as is, for our Valentines Day dinner, it turned out perfect!!! I wouldn't change a thing. Tip to the wise, don't put your face over the pan when you light it :) Enjoy!!!

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Reviewer:

blkimmel

Reviewed: Jan. 1, 2011

As previous reviewers, I'm literally weeping. This recipe is sooo good! We invariably get a couple of packages of sirloin steaks in the 1/4 beef we order each fall from our local beef-grower-buddy up here in NW MN and, until now, we've never had a good recipe for them. Well, this is it! I didn't have any green onions or shallots on hand, so just wilted some of my last fall's garden Copra storage onions (chopped) in the micro and added them to the sauce when I turned the steaks. I followed the rest of the recipe to the "t". The brandy flamed famously with my husband standing, nervously, nearby with a damp towel - he was so funny. This is FAB! The sauce is to-die-for! I'll definitely make this again! Thanks for posting this, TFRIESEN !!

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Reviewer:

Swedishwonderchild

Reviewed: Jan. 1, 2011

Excellent recipe. I didn't have brandy, used Knob Hill Bourbon and it was great. Will use again and share this recipe.

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Reviewer:

jgallant56

Cooking Level: Intermediate

Home Town: North Reading, Massachusetts, USA

Reviewed: Dec. 22, 2010

This was super! Followed the recipe, be careful when lighting the brandy, flames get about 1ft high but burns out quick. Light on fire a raw spagetti noodle to light your brandy for safety. We will be making this one again...

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