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Brandied Pepper Steak

TINA.FRANCO

"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

45 m servings 566 cals
Original recipe yields 6 servings (6 Servings)

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Directions

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  1. 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.
  2. 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.
  3. 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


Per Serving: 566 calories; 43.7 g fat; 10.8 g carbohydrates; 25.9 g protein; 140 mg cholesterol; 1533 mg sodium. Full nutrition

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Reviews

Read all reviews 25
  1. 27 Ratings

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Most helpful positive review

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.

Most helpful critical review

way too salty

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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.

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. ...

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...

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 meat you should use for this recipe is Chateaubriand not top round as suggested.

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 ...

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 f...

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!

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 f...