Brandy Flamed Peppercorn Steak
Elevate your steak night with this showstopping Brandy Flamed Peppercorn Steak recipe, a perfect choice for date nights or special occasions. Featuring tender Ribeye or Filet Mignon steaks crusted with aromatic crushed peppercorns and seared to perfection in a sizzling skillet, this dish is a celebration of bold flavors and culinary flair. The pièce de résistance? A rich, velvety sauce made from flambéed brandy or cognac combined with heavy cream and finished with a luxurious pat of butter. The flame-kissed brandy not only deepens the flavor but adds a touch of drama to your cooking process. Serve this gourmet dish with mashed potatoes or roasted vegetables for a truly indulgent meal that will impress any guest. Ready in just 30 minutes, this recipe is your secret weapon for restaurant-quality dining at home.
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Recipe Information
Ingredients
- 2 pieces Ribeye or Filet Mignon steaks (about 1-inch thick)
- 2 tablespoons Whole black peppercorns (crushed coarsely)
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 quarter cup Brandy or Cognac
- 0.5 cup Heavy cream
- 2 tablespoons Beef or chicken stock (optional for a lighter sauce)
- 1 tablespoon Fresh parsley (for garnish, optional)
Instructions
Take the steaks out of the fridge at least 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.
Generously coat both sides of each steak with the crushed peppercorns and sprinkle with salt. Press the peppercorns into the meat gently to help them adhere.
Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the olive oil and 1 tablespoon of butter, heating until the butter is melted and beginning to foam.
Place the steaks in the hot skillet and sear for 3-4 minutes on each side for medium-rare (adjust cooking time to your preferred doneness). Use tongs to sear the edges for about 30 seconds each. Once cooked, transfer the steaks to a plate and tent them with foil to rest.
Reduce heat to medium and add the brandy or cognac to the pan. Carefully tilt the pan slightly to ignite the alcohol with a long lighter or match. Let the flames burn off completely before proceeding (this should only take a few seconds).
After the alcohol has burned off, add the heavy cream, stirring to scrape up any browned bits from the pan. If including stock, add it now. Simmer for 2-3 minutes, or until the sauce thickens slightly.
Whisk in the remaining tablespoon of butter to give the sauce a silky texture. Taste the sauce and season with additional salt if needed.
Return the rested steaks to the pan and spoon the sauce over them to warm them through, about 1-2 minutes.
Transfer the steaks to serving plates, spoon the creamy peppercorn sauce generously over the top, and garnish with fresh parsley if desired.
Serve immediately with your choice of sides, such as mashed potatoes, roasted vegetables, or a crisp salad.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 1123 mg | 49% | |
| Total Carbohydrate | 4.3 g | 2% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.0 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 480 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
