BRANDIED PEPPER STEAK

Brandied Pepper Steak image

Provided by DrGaellon

Categories Steak

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs top round steaks
2 teaspoons kosher salt
2 tablespoons black peppercorns, coarsely ground
1/2 cup clarified butter, melted
2 leaves fresh sage, bruised
1 sprig fresh thyme, bruised
4 sprigs fresh rosemary, bruised
1/4 cup brandy
1/2 cup veal demi-glace
1/2 cup heavy cream

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 5 to 10 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. Adjust seasoning to taste.
Slice steak and serve with cream sauce.

Nutrition Facts : Calories 436.6, Fat 33.9, SaturatedFat 18.7, Cholesterol 137, Sodium 647.8, Carbohydrate 0.6, Protein 24.9