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Brandied Pepper Steak
Brandied Pepper Steak
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Peppered top round steak seared in butter, topped with luxurious brandy cream sauce.
Ingredients:
  • 1 (1 1/2 pound) top round steak
  • 2 teaspoons coarse kosher salt
  • 2 tablespoons black peppercorns, coarsely ground
  • 0.5 cup clarified butter, melted
  • 2 leaves fresh sage, bruised
  • 1 sprig fresh thyme, bruised
  • 4 sprigs fresh rosemary, bruised
  • 0.25 cup brandy
  • 0.5 cup veal demi glace
  • 0.5 cup heavy cream
  • 1 tablespoon roux
Instructions:
  • Season the steak generously with salt and pepper, pressing the seasonings firmly into the meat. In a large heavy skillet over medium heat, combine clarified butter, sage, thyme, and rosemary. Sauté until the herbs start to turn golden brown, then discard them.
  • Raise the heat to medium-high. Sear the steak for 10 to 15 minutes on each side. Gently pour brandy over the steak and carefully ignite it (be cautious of intense flames). Once the flames subside, take the steak out of the pan and keep it warm.
  • Combine demi glace with pan drippings, simmer until reduced by half, then mix in heavy cream and steak juices. Thicken sauce with roux until creamy. Adjust seasoning to taste with more peppercorns or salt if needed.

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