STEAK AU POIVRE FLAMBE
Sometimes I double the sauce so I can drown my mashed potatoes in it! Be sure to get a very lean, high-quality cut of meat for best results. Serve over mashed potatoes.
Provided by Jackie
Categories Meat and Poultry Recipes Beef Steaks
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Grind peppercorns coarsely using a coffee grinder or mortar and pestle.
- Season steaks on both sides with peppercorns and salt.
- Heat butter and oil in a large cast iron skillet over medium-high heat. Cook steaks until browned, about 5 minutes per side. Transfer steaks to a plate and tent with aluminum foil.
- Remove skillet from heat and drain grease. Pour in 1/3 cup brandy. Light brandy carefully using a long match. Shake skillet back and forth until flames die down, about 30 seconds.
- Return skillet to medium heat. Whisk in cream; bring to a simmer. Cook, whisking occasionally, until sauce coats the back of a spoon, 5 to 6 minutes. Stir in 1 teaspoon brandy. Return steaks to the skillet; cook until heated through, 1 to 2 minutes.
Nutrition Facts : Calories 581.2 calories, Carbohydrate 3.3 g, Cholesterol 154.4 mg, Fat 48.4 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 23.2 g, Sodium 1267.1 mg, Sugar 0.1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love