27 Ratings
  • 5 star values: 19
  • 4 star values: 7
  • 1 star values: 1

Years ago, a woman that had a son who was a chef shared this recipe of his with us. It is now a frequently requested family favorite.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Season steak with salt and pepper, and firmly press seasonings into steak. In a large heavy skillet over medium heat, combine clarified butter, sage, thyme and rosemary. Cook until herbs begin to brown, then remove herbs.

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  • Increase heat to medium-high. Sear steak for 10 to 15 minutes on each side. Carefully pour brandy over steak. Stand back, and ignite the brandy (flames can be quite intense). When flames die, remove steak from pan; keep warm.

  • Stir demi glace into pan, and deglaze the pan, scraping up any bits stuck to the bottom. Simmer until liquid is reduced by half. Stir in heavy cream, and any juices that have accumulated under the steak. Add roux to sauce to thicken to a smooth, rich consistency. Taste sauce and add more peppercorns or salt if desired.

Nutrition Facts

566 calories; 43.7 g total fat; 140 mg cholesterol; 1533 mg sodium. 10.8 g carbohydrates; 25.9 g protein; Full Nutrition


Reviews (25)

Read All Reviews

Most helpful positive review

Rating: 5 stars
08/11/2003
This is an excellent recipe that is easy to make with a sauce that is to die for. Serve with a good red wine to bring out the truely remarkable flavors of this dish.
(39)

Most helpful critical review

Rating: 1 stars
08/13/2007
way too salty
(3)
27 Ratings
  • 5 star values: 19
  • 4 star values: 7
  • 1 star values: 1
Rating: 5 stars
08/11/2003
This is an excellent recipe that is easy to make with a sauce that is to die for. Serve with a good red wine to bring out the truely remarkable flavors of this dish.
(39)
Rating: 4 stars
08/11/2003
This was an excellent tasting steak. The sauce was absolutely delicious. I found it a bit dry though. I think the cooking time may have been too long. This one will stay in my Recipe file. Try it with Cabernet Sauvignon. Yummy!
(31)
Rating: 4 stars
08/10/2007
Have made similar brandied steaks but the flavor of the oil in these is much better. Will not use round steak - much too dry. Prefer strip loin or sirloin. Certainly impressive company fare. Thanks.
(25)
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Rating: 4 stars
12/09/2006
This recipe is good but not perfect. Make sure you go easy on the salt to avoid having an extremely salty pan sauce. Further if your are using a thicker cut of meat I would suggest searing the steaks on both sides and finishing in a hot oven (obviously use a oven-proof pan). This provides much beeter results with the meat as opposed to an excessively long pan-fry as noted. The oil made from the sage rosemary and thyme is great!
(17)
Rating: 5 stars
02/08/2006
The meat you should use for this recipe is Chateaubriand not top round as suggested.
(13)
Rating: 5 stars
11/29/2006
I did not use the roux and I only cooked 8 minutes per side. I also used half and half instead of heavy cream. Absolutely awsome!! Next time I am going to try some Drambuie fresh out of the freezer for a topping!
(12)
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Rating: 5 stars
08/11/2007
This was very good! Demi-glace is a bit hard to find--I ended up going to a smaller grocery store to find it. I halved the salt used margarine instead of butter and used half and half. It was a little bit salty but that's because I didn't "clarify" the margarine. To ignite the brandy I lit the end of an uncooked linguine noodle and put the tip in the sauce. I also made the roux but thought the sauce was thick enough after adding the half and half. I used the top round steak which ended up a little tough. I would suggest buying a better cut. The sauce was SO good though that the meat toughness almost didn't matter!
(12)
Rating: 5 stars
04/26/2007
Although this is a bit of work and takes time to make the demi-glace from scratch it is well worth it. Everyone loved it and I will most definitly make it again. Very tasty!
(11)
Rating: 5 stars
07/15/2004
Heck yeah! I loved cooking this recipe just as much as i loved eating it. I made with mashed potatoes and corn and the meal was delicious. The sauce was banging. This is going in the top 5 file!!
(11)