Brandy Flamed Peppercorn Steak

Brandy Flamed Peppercorn Steak


"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."
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45 m servings 490 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 490 kcal
  • 24%
  • Fat:
  • 35.8 g
  • 55%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 1089 mg
  • 44%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt.
  2. 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 until desired doneness, about 5 minutes per side. Reduce heat to low.
  3. 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.


  1. 164 Ratings

Most helpful positive review

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 reci...

Most helpful critical review

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.

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 reci...

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 ...

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. Th...

We tried this last night and loved it. The only complaint that we had was that there are no FIRE restriction heights to the brandy part for things above the stove. The recipe was prepared as wri...

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 mushro...

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 pe...

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...

Wow! What an exceptional steak recipe! Definitely one of the best steak recipes on The red wine / garlic sauce is absolutely stunning. I skipped the salt, sugar and shallots ...

Excellent flavor and extremely tender.My only complaint is that my sauce turned out looking nothing like the ones pictured but the flavor was still outstanding. I will cut down on the heavy crea...