Peppered Steaks Flamed with Brandy Recipe

Summary

Cooking Time15 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Sirloin4 Ounce
For the steaks
 Black pepper1 Tablespoon
 Sirloin strip steaks40 Ounce (4 In Number, 10 Ounce Each)
 Coarsely cracked black pepper1 Tablespoon
 Salt To Taste
 Shallots2
For the sauce
 Olive oil2 Tablespoon
 Shallots2 , minced
 Mushrooms1 Cup (16 tbs), sliced
 Brandy/Armagnac1⁄4 Cup (4 tbs)
 Worcestershire sauce1 Teaspoon
 Cold butter4 Tablespoon

Nutrition Facts

Serving size

Calories 846 Calories from Fat 493

% Daily Value*

Total Fat 55 g84.9%

Saturated Fat 23 g115.1%

Trans Fat 0 g

Cholesterol 161.8 mg

Sodium 368.2 mg15.3%

Total Carbohydrates 10 g3.4%

Dietary Fiber 2.2 g8.9%

Sugars 0.6 g

Protein 67 g133.4%

Vitamin A 13.9% Vitamin C 7.1%

Calcium 12.3% Iron 41.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Into both sides of the steaks, press the pepper and season with a little salt; let it stand for 30 minutes.

MAKING
2. In a heavy-bottomed skillet or sauté pan, heat oil, add the steaks, and sauté over medium-high heat for about 4 minutes per side for medium-rare and 5 to 6 minutes per side for medium.
3. Transfer the steak to a plate and keep warm.

FINALISING
4. From the same pan, remove excess fat and heat oil.
5. Stir in the shallots and the mushrooms; and sauté over medium heat for 2 to 3 minutes.
6. Remove the pan from heat and carefully add the brandy and ignite; let the alcohol burn off.
7. Stir in the Worcestershire sauce, chives, butter, and 1 tablespoon at a time, until the sauce is thoroughly combined and smooth.

SERVING
8. On warm serving plates, place steaks and spoon sauce over them.
9. Serve immediately.
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