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.

Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
2 steaks


  • 3 tablespoons crushed black peppercorns

  • 2 (8 ounce) beef top sirloin steaks

  • 1 tablespoon lemon pepper

  • 1 teaspoon salt

  • 5 tablespoons butter

  • 2 cloves garlic, minced

  • ½ cup red wine

  • 3 tablespoons brandy

  • ¼ cup chopped green onions

  • 1 shallot, chopped

  • ½ cup heavy cream

  • 1 teaspoon white sugar (Optional)


  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.

Nutrition Facts (per serving)

490 Calories
36g Fat
9g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 490
% Daily Value *
Total Fat 36g 46%
Saturated Fat 20g 101%
Cholesterol 139mg 46%
Sodium 1089mg 47%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 20g
Vitamin C 4mg 20%
Calcium 68mg 5%
Iron 4mg 22%
Potassium 437mg 9%

* 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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