Brandy-Flamed Peppercorn Steak |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Adapted from a recipe by TFriesen Ingredients:
3 tablespoons black peppercorns |
2 (8 ounce) top sirloin steaks |
1 tablespoon lemon pepper |
1 teaspoon salt |
5 tablespoons butter |
2 garlic cloves, minced |
1/2 cup red wine |
3 tablespoons brandy |
1/4 cup chopped green onion |
1 shallot, chopped |
1/2 cup heavy cream |
1 teaspoon white sugar (optional) |
Directions:
1. Crush peppercorns with the bottom of a heavy skillet or saucepan, to produce a very coarse grind. Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt.
2. Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for 1 minute. Add wine and cook 1 minute more. Arrange steaks in pan, and cook for 5 to 10 minutes per side, or until desired doneness. Reduce heat to low.
3. Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and pour cream around the steaks, swirling pan to combine. Cook, stirring sauce, until hot. Transfer steaks to plates and tent with foil. Stir sugar into sauce (if using). Keep sauce warm over very low heat.
4. When steaks have rested 10 minutes, slice and top with sauce.
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