Reviewed: Nov. 14, 2009

So incredibly good and impressive! Oh how I love the peppery flavor! I didn't used the full three tablespoons of pepper. I put three tablespoons in my mortar to crush but I only pressed about 2 tablespoons into the steaks. I kept adding pepper until there was a nice even layer with not all the meat covered...and turns out that was about 2 tablespoons for my steaks. The steaks I bought were not thick so I cooked for about 7 min on each side. I removed them from the pan and let the sauce thicken a bit more. Definately garnish with sliced green onion, it makes the flavor so much more amazing.

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Aja

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Nov. 5, 2009

Good Recipie!

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JEROMI

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Pensacola, Florida, USA

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Reviewed: Sep. 30, 2009

Wow! Delicious!

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alanap

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Reviewed: Jul. 16, 2009

Good flavoring!!

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Stacy Rowenhorst

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Reviewed: Jun. 30, 2009

I am a pansy, so I halved all the seasonings. I also cooked the shallots in the cream before adding to the steak because I don't like the taste of raw shallots. Those changes made, it was fantastic! :) I used a grass fed, organic beef and it was delicious!

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Paula Wong

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Reviewed: Apr. 8, 2009

Really, really good. I start mine on the grill and finish for a couple of minutes in the pan. The brandy/flame really does add a nice flavor to the steak. I didn't have any problems with a huge flare-up as other reviewers mentioned.

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Erin W

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Feb. 9, 2009

This tasted very gourmet, and I was pretty excited about lighting it on fire (haha, I'm weird.) So I made a couple of changes and it turned out fantastic. First, I removed the steaks from the pan once they were cooked to our liking, THEN made the sauce. In the sauce, I added mushrooms and cooked until tender. I added fat-free half and half to the sauce instead of cream, THEN put the steaks back in and warmed up. The brandy didn't flame up as much as I thought it would - you know, like you see on TV, but it still was a neat touch. I used a long BBQ lighter to flame them up so that my hands weren't near open flame as it happened, as I imagine what a match might have been.

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 3, 2009

The is so good and the husbands love it!! I made this two times and it is so easy and it gets better every time all the flavors is good and the lighting the brandy is fun!!! I would not change a thing!

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02169

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Reviewed: Jan. 27, 2009

I'm giving this five stars mostly for the sauce. It is fantastic! I also really liked the spices on the steak but did not like cooking them in the sauce. For me, I think this extended the cooking time of the steaks and they were just a tad bit tough. Next time, I think I will try cooking the steaks separately and then adding them to the sauce. Served with Balsamic Roasted Red Potatoes. Delicious!

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Holly

Cooking Level: Expert

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Reviewed: Dec. 13, 2008

Let me beat the dead horse--this was out of this world! My husband loves peppercorn steak, I don't. I love anything with a cream sauce, he doesn't. We both loved this! When I told him the name of the recipe, he said, "sounds great, as long as it doesn't have a cream sauce." He saw my crestfallen expression and said, just put the sauce on the side. Well, guess who gobbled up all the sauce? He ladled it all over his steak and potato! After reading about those out-of-control flame outs I was cautious. I spooned 1 T. of brandy on each steak, and then lit. No problems. Nice flame, then burned out. I removed the steaks and let them rest, and added more brandy to the pan. I did not add the sugar--not necessary. Just out of this world! Thanks for a great indoor steak preparation! I served with simple baked potato and roasted asparagus with lemon olive oil and pine nuts. A winning meal!

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Squeezer

Home Town: Lynnfield, Massachusetts, USA

Living In: Bristow, Virginia, USA

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Reviewed: Nov. 8, 2008

It was great. I made it without the shallot and added some dill weed for extra flavor

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Nick

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Reviewed: Nov. 5, 2008

This was very good. Full of flavor. My husband said he would like the sauce to be less creamy, so next time we may use less cream than it calls for. Also, we will probably saute the shallots before adding them to the sauce, as they were a bit crunchy. Overall, we enjoyed this recipe and will make it again.

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A. Brotherton

Home Town: Tacoma, Washington, USA

Living In: Edmonds, Washington, USA

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Reviewed: Oct. 9, 2008

I thought this was pretty good, but the steaks turned out a bit tough, even cooked to just medium doneness. I might try a different cut of meat than sirloin, or maybe the cuts needed to be thicker? I dunno, but aside from that this dish was great, I just wish I could have someone else make it for me, since food always tastes better when someone else makes it :)

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Mofish

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Reviewed: Sep. 15, 2008

Maybe not the easiest, but most certainly the yummiest!

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BK

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Reviewed: Sep. 7, 2008

Delicious! Used filet mignon steaks (more tender meat and way less cooking time). Did not have Brandy so used cognac. A wonderful fast, easy and elegant meal. Will make again and again! Many Thanks for this keeper!

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NJGARDENLADY

Cooking Level: Expert

Home Town: Ozone Park, New York, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Aug. 27, 2008

Awesome. Simply awesome. I cooked the steak as directed until they were as desired (medium), did the brandy trick, then removed steaks and continued from there, instead of removing later. The one gripe I have: all the comments about 3 foot high flames. What proof and how much extra brandy are you using?? There is no *poof* and maybe a 4 inch flame. I got my buddy to come check out what I was doing, only to sorely disappoint him with lame pyrotechnics. You guys sure you didn't mistakenly drink all your brandy and drunkenly add grain alcohol as a substitute??? EDIT: lol... Ok, I was a little harsh with the flame effects. However, I have found the trick: The liquid needs to reduce to very minimal levels compared to the amount of brandy added. With a higher ratio of brandy to wine sauce, you have a MUCH better flame, which not only adds to the effect of cooking the meal, but also singes the fat and adds a great flavor.

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Nuclear Rich

Cooking Level: Intermediate

Home Town: Naugatuck, Connecticut, USA

Living In: Ansonia, Connecticut, USA

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Reviewed: Aug. 25, 2008

There was nothing "wrong" with this recipe....but I just didn't like it very much. I found it lacking in flavor. We probably won't make this again.

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HeatherM

Cooking Level: Expert

Home Town: Chandler, Arizona, USA

Living In: Cottonwood Heights, Utah, USA

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Reviewed: Aug. 16, 2008

I added sliced portobello mushrooms right after adding the wine (I used Chianti). As for the brandy, I had to use Jim Beam instead- it still turnout out wonderful. My husband really enjoyed the sauce, but I think next time I'll let it cook a bit more, as I wasn't too fond of the crunch from the shallots. Overall, it was quite good. My cut of steak wasn't that good, and only about 3/4" thick, so I think it would have been better with a sirloin or filet. Nonetheless, the sauce more than makes up for it.

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Jillian N.

Cooking Level: Intermediate

Home Town: Farmington Hills, Michigan, USA

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Reviewed: Aug. 14, 2008

Very tasty! I do substitue the heavy cream for evaporated skim milk for a much healthier alternative. The resulting "gravy" is a little thin (perhaps bc of the swap?). Regardless, nothing a little cornstarch doesn't resolve, and the end result is delicious!

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Sandi R.

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Reviewed: Aug. 8, 2008

Made these for dinner last night and was very impressed on how easy it was to make and it was also very good. The only thing that I missed was the chargrilled taste you get from the grill. I think next time I will start it out on the grill for a couple mins just to get the nice outer crispness then finish it in the skillet. also I think I will use another red wine only had merlot on hand and you couldnt really taste it. Other than that it was very good. Thanks to the creator! Now the test is to see if my anti-steak eating husband will eat it!!

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