Peppercorn Crusted Steak with Brandy Cream Sauce
Looking to elevate your steak? This peppercorn crusted steak with brandy cream sauce is the best way to make a super flavorful steak!
Ingredients
- 2 filet mignon steaks - about 1.5 inches thick and about 6-8oz each
- 1 tablespoon kosher Salt (to season the steak)
- ⅓ cup (or more) crushed (see note) black peppercorns
- 3 tablespoon clarified butter, ghee
- 3 tablespoon brandy
- 6-7 tbs crème fraîche (or sour cream)
Instructions
- Sprinkle the steaks with the salt and cover both sides of the steak with the peppercorns. Push the peppercorns into the steak to make sure they stick. Let the steaks sit at room temperature or in the refrigerator for up to an hour (see note if you like your steaks medium-well to well done).
- Heat the butter in a heavy stainless or cast iron pan over medium heat. Cook the steaks for about 3-4 minutes per side (rare+ to medium-rare). Remove the pan from the heat and carefully pour brandy into the pan and set alight with a long lighter (USE EXTREME CAUTION - see note for tips). Do not shake the pan, but let the flames extinguish on their own. When the flame goes out, remove the steaks and turn the heat off.
- Keep steaks warm by covering with foil as they rest and you make the sauce.
- Leave the pan off heat for 30 seconds then whisk in the crème fraîche. If you need to scrape the bottom of the pan use a wooden spoon. Whisk the sauce well to make sure it comes together. You can put the pan back on a low flame to warm it up but do not cook on a high heat. Once the crème fraîche is incorporated, you are ready to serve.
- Serve the sauce over the whole steaks or slice the steaks first if you desire.
Notes
Do not fine grind the peppercorns. Put in a plastic bag and crush with a mallet or rolling pin. The pieces should be larger than the most coarse grind on a pepper mill.
The steaks will cook quicker at room temperature, so for extremely thick steaks or if you like your steak on the upper end of the doneness scale (medium-well to well) no need to refrigerate first.
We must caution you, fire is in fact HOT. It will burn you if you are not careful! Please use caution when flambéing anything.
Tips for Flambéing: Use a pan with rounded deep sides and a long handle. Always measure your brandy (or other alcohol) into a separate container and NEVER pour directly from the bottle into a hot pan. Remove the pan from the heat prior to adding your brandy. Your pan should be hot but not so hot that it is smoking. If you have a range hood vent fan, turn it on. If you don’t have a range hood fan, move your pan to a counter space that is open and away from anything flammable. Do not lean any part of your body over the pan when you light it. Keep a lid nearby in case the fire continues to burn for longer than 15 seconds and cover the pan to put it out.
Nutrition
Calories: 430kcalCarbohydrates: 27gProtein: 5gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 82mgSodium: 3510mgPotassium: 572mgFiber: 10gSugar: 2gVitamin A: 475IUVitamin C: 0.4mgCalcium: 218mgIron: 4mg
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