Peppered Steaks Flamed with Brandy Recipe
Ingredients
| Sirloin | 4 Ounce (FOR THE STEAKS:) | |
| Black pepper - 1 tablespoon, coarsely cracked | ||
| Salt | To Taste (FOR THE STEAKS:) | |
| Olive oil | 2 Tablespoon (FOR THE STEAKS:) | |
| Olive oil | 2 Tablespoon (FOR THE SAUCE:) | |
| Shallots | 2 (FOR THE SAUCE:) | |
| Mushrooms | 1 Cup (16 tbs), sliced (FOR THE SAUCE:) | |
| Brandy or Armagnac - 1/4 cup | ||
| Worcestershire sauce | 1 Teaspoon (FOR THE SAUCE:) | |
| Cold butter | 4 Tablespoon (FOR THE SAUCE:) | |
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.
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.
Chef
