PEPPERED STEAK WITH BRANDY FLAMBE

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Peppered Steak with Brandy Flambe image

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

2 -4 trimmed strip steaks, 1 inch thick or 2 -4 filet mignon steaks, 1 1/2 inch
1 teaspoon salt
1 -2 tablespoon coarsely crushed peppercorn
1/4 cup unsalted butter, no substitutions
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
2 -4 ounces hot brandy per steak

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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