Brandy flamed Peppercorn Steak


"A 5 star top sirloin cooked in butter, garlic and wine and then set on fire! Crushed peppercorns, brandy and a cream sauce give this an extra classy taste."


30 m 0 servings yields 2 servings
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Original recipe yields 0 servings



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  1. 1. Crush peppercorns and press into steak. Coat each side with peppercorns, lemon pepper, and salt.
  2. 2. In a medium sized skillet on medium heat, melt butter. Add garlic and about an ounce of wine. Use the wine periodically to keep butter and garlic from burning.
  3. 3. Cook steaks covered for about 11 minutes, flipping once (for rare). For well cook about 20 minutes.
  4. 4. Pour brandy onto steaks and carefully light. The flame will be big. When it dies repeat if desired to blacken the steaks.
  5. 5. Remove any carmelized butter and garlic. On low heat, add shallots, green onions, and circle the steaks with whipping cream. Stir sauce for about 1 or 2 minutes.
  6. 6. Plate steaks and pour sauce on top.
  7. 7. Sauce will be slightly bitter. You can add a little sugar to taste.
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