Pepper Steak with Brandy Sauce
Elevate your next steak night with this indulgent Pepper Steak with Brandy Sauce recipe—a gourmet delight that's surprisingly easy to recreate at home. Juicy ribeye or sirloin steaks are encrusted with crushed black peppercorns for the perfect balance of heat and flavor, then seared to perfection. The pièce de résistance is the luxurious brandy sauce, crafted with caramelized shallots, beef stock, and a touch of heavy cream for a silky, robust finish. A quick flambé of brandy adds depth to the sauce, while fresh parsley provides a vibrant garnish. Ready in just 30 minutes, this elegant dish is ideal for date nights or dinner parties, guaranteeing steakhouse-quality results in your own kitchen.
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Recipe Information
Ingredients
- 2 pieces Ribeye or sirloin steaks
- 2 tablespoons Black peppercorns
- 1 teaspoon Kosher salt
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, minced
- 0.25 cup Brandy
- 0.5 cup Beef stock
- 0.25 cup Heavy cream
- 1 tablespoon Fresh parsley, chopped
Instructions
Take the steaks out of the fridge at least 30 minutes before cooking to allow them to come to room temperature.
Using a mortar and pestle or a spice grinder, roughly crush the black peppercorns until they are coarse. Spread the crushed peppercorns evenly onto a plate.
Season both sides of the steaks generously with kosher salt, then press each side of the steaks into the crushed black peppercorns, forming an even crust.
In a large skillet, heat the olive oil over high heat until shimmering. Add the steaks to the pan and sear for about 3-4 minutes per side for medium-rare, or until they reach your desired doneness. Adjust cooking time as needed. Remove the steaks from the pan and set them aside to rest.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced shallots and cook for 1-2 minutes, stirring frequently, until softened and fragrant.
Carefully pour the brandy into the pan, and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Allow the brandy to simmer for 1-2 minutes to cook off the alcohol.
Stir in the beef stock and let it simmer for another 2-3 minutes, reducing slightly.
Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for 2 minutes until thickened. Taste and adjust seasoning with additional salt if needed.
Return the rested steaks to the skillet and spoon the brandy sauce over them. Let them warm through for 1-2 minutes.
Transfer the steaks to serving plates, spoon more brandy sauce over the top, and garnish with chopped fresh parsley. Serve immediately.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.1 g | 194% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 1255 mg | 55% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 0.5 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 125 mg | 10% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1405 mg | 30% | |
*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.
