Peppered Steak with Brandy Flambe
Indulge in the rich, decadent flavors of Peppered Steak with Brandy Flambé, an elevated steakhouse classic you can recreate at home. Featuring tender ribeye or filet mignon steaks coated in a bold crust of coarsely crushed black peppercorns, this recipe delivers a perfect balance of heat and savory depth. The pièce de résistance is the brandy flambé, which infuses the creamy, luscious pan sauce with a smoky caramelized note, creating a restaurant-quality finish that’s easier to achieve than you might think. Sear the steaks to perfection, ignite the brandy for added drama and flavor, and serve with a velvety cream sauce that clings to every bite. Perfect for date nights or special occasions, this show-stopping dish pairs beautifully with sides like garlic mashed potatoes or roasted vegetables. Elevate your dinner table with this exquisite steak recipe that's as stunning as it is delicious. Keywords: Peppered Steak, Brandy Flambé, Cream Sauce, Elevated Steak Recipe, Special Occasion Dinner.
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) Ribeye or filet mignon steaks
- 2 tablespoons (crushed coarsely) Black peppercorns
- 1 teaspoon Kosher salt
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons (minced) Shallots
- 1 cup Brandy
- 1 cup Heavy cream
- 0.5 cup Beef stock
- 1 tablespoon (chopped, for garnish) Fresh parsley
Instructions
Take the steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature.
Coat both sides of the steaks evenly with crushed black peppercorns and sprinkle with kosher salt. Press the peppercorns gently into the meat to adhere.
In a heavy skillet or cast-iron pan, heat olive oil over medium-high heat until hot and shimmering.
Add the steaks to the pan and sear for 3-4 minutes on each side for medium-rare doneness. Adjust cooking time based on your preferred doneness. Once cooked, transfer the steaks to a plate and tent with foil to rest.
Reduce the heat to medium and add the butter to the same pan. Once melted, stir in the minced shallots and sauté for 2 minutes until softened.
Carefully pour the brandy into the pan. Using a long lighter or match, ignite the brandy to flambé (optional but recommended for flavor enhancement). Let the flame burn out naturally while keeping a safe distance.
Stir in the heavy cream and beef stock, scraping up any browned bits from the bottom of the pan. Simmer for 4-5 minutes, allowing the sauce to thicken slightly.
Return the rested steaks and their juices back to the pan, spooning the sauce over the meat. Simmer for another 1-2 minutes to warm through.
Transfer the steaks to serving plates, spoon the brandy sauce liberally over the top, and garnish with fresh parsley.
Serve immediately with your choice of side dishes, such as mashed potatoes or grilled vegetables.
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.0 g | 187% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 1161 mg | 50% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 1.6 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 542 mg | 12% | |
*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.
