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.
Provided by TFRIESEN
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt.
- 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.
- 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 : Calories 490 calories, Carbohydrate 9.1 g, Cholesterol 138.5 mg, Fat 35.8 g, Fiber 1.6 g, Protein 20.3 g, SaturatedFat 20.1 g, Sodium 1089.1 mg, Sugar 2 g
BUSHMILLS STEAK FLAMBE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Over medium heat, warm up your skillet and pour in the oil. Place the steaks in the pan and sprinkle with salt and pepper. Fry steaks until the desired level of cooking is reached. Once steaks are done, pour in the cup of whiskey and set alight. Let flames die down and then pour in double cream. Serve immediately.
- To plate: Place steak on a warm plate and spoon some sauce on top of it. Serve with a fresh salad and potatoes.
GAELIC STEAK FLAMBE
This recipe is from Bunky Cooks. Serve with Champs, and rapini for a wonderful Irish steak dinner. 8/27/12 Edited to 1/2 the irish whiskey.
Provided by Lavender Lynn
Categories Steak
Time 50m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- 1. Heat oven to 375 degrees. Have filets at room temperature. Sprinkle with black pepper.
- 2. Melt 2 tablespoons butter over medium-high heat in an ovenproof skillet. Saute shallots for a minute or two, then add the mushrooms. Continue cooking until the mushrooms are slightly brown and the shallots are soft. Remove and set aside.
- 3. Turn the heat up in the pan. Saute the steaks quickly on both sides (this should take between 2-5 minutes each side).
- The steaks should be nicely seared.
- Put them in the oven for 5-10 minutes to finish, depending upon the thickness of the steaks. Take them out when the internal temp reaches how well done you like your steaks.
- Remove the steaks from the oven and put on a plate.
- 4. Melt the other tablespoon of butter in another pan over low heat. Add the steaks. Sprinkle with a pinch of salt.
- Pour the whiskey over the steaks and ignite!
- When the flames die down, turn the steaks over for about 30 seconds. Remove and tent the steaks on a warm plate.
- 5. Add the shallots and mushrooms back to the pan with the whiskey and slowly add half and half. Turn up the temperature a bit.
- Add Worcestershire sauce and salt to taste. Stir and cook a few minutes to thicken sauce and pour over steaks.
BRANDIED PEPPER STEAK
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.
Provided by TINA.FRANCO
Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
- 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 : Calories 565.7 calories, Carbohydrate 10.8 g, Cholesterol 140.5 mg, Fat 43.7 g, Fiber 0.6 g, Protein 25.9 g, SaturatedFat 20.7 g, Sodium 1532.5 mg
PEPPERED STEAK WITH BRANDY FLAMBE
Make and share this Peppered Steak with Brandy Flambe recipe from Food.com.
Provided by Candy C
Categories Steak
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Steaks should have been out of refrigeration for at least 30 minutes.
- Sprinkle bottom of a large heavy weight skillet with the salt and preheat using high heat.
- Press the steaks into the crushed peppercorns and work it into both sides of the meat with the palm of your hand.
- When skillet is well heated, add the steaks and quickly brown each side, uncovered.
- Reduce heat to medium, turning steaks once and cooking to the desired degree of rareness (6-7 minutes per side for a medium to rare 1 1/2 inch thick filet).
- In a separate pan combine and heat the butter, lemon juice and worcestershire.
- Place cooked steaks on serving platter, pour heated butter mixture over steaks and flambe.
- To flambe: Use 1 ounce of hot (not boiling but hot) brandy per steak.
- Pour brandy over steak, light a match, and let the liquor burn out on its own.
- Serve immediately.
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CAST IRON PEPPER CRUSTED STEAK RECIPE - ERHARDTS EAT
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5/5 (2)Total Time 30 minsCategory Main Course, Main DishCalories 466 per serving
- Take your room temperature steak and sprinkle all sides of the steak with salt and ground peppercorns making sure it is generously coated. Place the cast iron skillet on a large burner on the stove and let it heat up before adding the butter and olive oil.
- Once the skillet it hot, reduce the heat to medium, add the butter and olive oil (it should melt and bubble right away). Place your steak in the middle of the skillet, and let them sit (do not flip them) for 5 minutes allowing the outside to sear.
- While the steak is sitting you can add some fresh herbs to the pan as well if using. After 5 minutes flip each steak using tongs and let it sit for an additional 5 minutes without moving it.
- After 5 minutes, use your tongs to prop each cut if steak on it's side for 1-2 minutes so the edges can sear. Repeat this until all the edges are seared.
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