I absolutely love this recipe because it transforms a simple steak dinner into a luxurious experience with its rich and creamy brandy sauce, impressing even my most discerning foodie friends. The crackle of peppercorns combined with the silky smooth sauce makes me feel like an accomplished chef, all while enjoying an incredible meal with minimal fuss.
I enjoy the deep tastes of my Peppered Steak with Brandy Sauce. Juicy beef steaks encased in cracked black peppercorns and seared in a blend of olive oil and butter give a delicious crust to this dish.
The sauce, made with finely chopped shallots, brandy, and heavy cream, does more than just complement the meat; it makes the whole dish wonderfully cohesive.
Ingredients
Beef Steaks:
Protein is abundant here, and it’s just what you need for building up your muscles.
Black Peppercorns:
Packs a pungent punch; supercharges metabolism and digestion.
Olive Oil:
Fats that are good for heart health; boost flavor and diminish inflammation.
Shallots:
Slightly sugary, gives antioxidants and improves scent.
Brandy:
Enhances and develops flavor.
Use it in tiny amounts for the subtlest of flavorings.
Heavy Cream:
Contributes to a rich, smooth texture; a source of dairy fat.
Parsley:
Brightly colored garnishes replete with the vitamins A, C, and K.
Ingredient Quantities
- 4 beef steaks (approximately 6-8 oz each)
- 2 tablespoons black peppercorns, cracked
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup shallots, finely chopped
- 1/4 cup brandy
- 1/2 cup heavy cream
- Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Salt both sides of each steak and then press the cracked black peppercorns into the meat until it’s well-coated.
2. In a big frying pan, warm the olive oil over medium-high heat until it shimmers.
3. Place the steaks in the skillet and sear them for approximately 3-4 minutes on each side if you want them medium-rare—or cook them to your desired doneness. Remove the steaks from the skillet and set them aside to rest.
4. Lower the heat to medium and place the same skillet back on the burner. Add the butter, and once it has melted, add the shallots. Sauté the shallots until they reach the point of softness and translucency.
5. Add the brandy to the skillet with care. Let it simmer while you scrape up every last flavorful bit from the bottom of the pan. Allow it to reduce a touch before moving on.
6. Blend the thickened cream into the sauce. Return the pan to the stove over medium heat, and let this mixture simmer, slowly thickening, for an additional 2-3 minutes.
7. Sample the sauce and add salt if needed, remembering that the steak is already seasoned.
8. Put the steaks back in the skillet and ladle the sauce over. Let the steaks soak in the sauce and get hot for another minute or three.
9. Take the steaks off the heat and place them on serving plates, showering each one with sauce made from the brandy.
10. Before serving immediately, garnish with parsley that you have freshly chopped. Enjoy your Brandy-Sauce Pepper Steak!
Equipment Needed
1. Cutting board
2. Chef’s knife
3. Pepper grinder or mortar and pestle (for cracking peppercorns)
4. Large frying pan or skillet
5. Spatula or tongs (for turning steaks)
6. Measuring cups and spoons
7. Small bowl (for chopped shallots and parsley)
8. Cooking spoon or spatula (for stirring sauce)
9. Ladle (for serving sauce)
10. Serving plates
FAQ
- Can I use a different cut of beef for this recipe?Certainly, ribeye or sirloin is good, but select a cut that is both tender and quick to prepare.
- Is there a non-alcoholic substitute for brandy?Apple juice or a combination of apple juice and a hint of white vinegar can be used as a substitute.
- How do I crack the peppercorns?Employ a mortar and pestle, or put the ingredients in a sealable bag, and gently crush with the back of a pan.
- Can I make this dish dairy-free?Replace the butter with a plant-based counterpart, and switch out the heavy cream for coconut cream or a similar product.
- What’s the best way to cook the steak?For medium-rare steaks, sear them in a skillet over high heat for 2-3 minutes on each side, adjusting the time if your preferred doneness differs.
- Do I need to flambé the brandy?It is not required to flambé. However, if you do, take precautions to ensure safety by turning off the stove before using a long match to light the brandy.
- How should I serve this dish?Present the steak in an elegant manner. Beside it, on the plate, you might arrange roasted potatoes, for instance, or seasonal vegetables. If you want to garnish the dish, then fresh parsley is a good choice.
Substitutions and Variations
Beef steaks. For a different protein option, you can substitute pork chops or turkey steaks.
Black peppercorns: You can substitute white or green peppercorns, but the flavor will vary slightly.
Olive oil: Substitute with vegetable oil or avocado oil to maintain equivalent cooking qualities.
If shallots are unavailable, you can use red onions or sweet onions.
Cognac or bourbon can be used in place of brandy, providing a different, but compatible, flavor profile.
Pro Tips
1. Let the Steaks Reach Room Temperature: Before cooking, allow the steaks to sit at room temperature for 30 minutes. This helps them cook more evenly and achieve a better sear.
2. Use a Meat Thermometer: For precise doneness, use a meat thermometer. Aim for 130°F (54°C) for medium-rare. Insert it into the thickest part of the steak for an accurate reading.
3. Flambé the Brandy (Optional): For added flavor and flair, carefully ignite the brandy with a long match or lighter after adding it to the pan. Ensure you have no flammable items nearby and handle with care.
4. Rest the Steaks: After cooking, let the steaks rest for at least 5 minutes before slicing. This allows the juices to redistribute, resulting in a juicier steak.
5. Cream Consistency: If the sauce seems too thick, thin it out with a splash of beef broth or water until you reach the desired consistency. This ensures the sauce coats the steak perfectly without being too heavy.
Pepper Steak With Brandy Sauce Recipe
My favorite Pepper Steak With Brandy Sauce Recipe
Equipment Needed:
1. Cutting board
2. Chef’s knife
3. Pepper grinder or mortar and pestle (for cracking peppercorns)
4. Large frying pan or skillet
5. Spatula or tongs (for turning steaks)
6. Measuring cups and spoons
7. Small bowl (for chopped shallots and parsley)
8. Cooking spoon or spatula (for stirring sauce)
9. Ladle (for serving sauce)
10. Serving plates
Ingredients:
- 4 beef steaks (approximately 6-8 oz each)
- 2 tablespoons black peppercorns, cracked
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup shallots, finely chopped
- 1/4 cup brandy
- 1/2 cup heavy cream
- Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. Salt both sides of each steak and then press the cracked black peppercorns into the meat until it’s well-coated.
2. In a big frying pan, warm the olive oil over medium-high heat until it shimmers.
3. Place the steaks in the skillet and sear them for approximately 3-4 minutes on each side if you want them medium-rare—or cook them to your desired doneness. Remove the steaks from the skillet and set them aside to rest.
4. Lower the heat to medium and place the same skillet back on the burner. Add the butter, and once it has melted, add the shallots. Sauté the shallots until they reach the point of softness and translucency.
5. Add the brandy to the skillet with care. Let it simmer while you scrape up every last flavorful bit from the bottom of the pan. Allow it to reduce a touch before moving on.
6. Blend the thickened cream into the sauce. Return the pan to the stove over medium heat, and let this mixture simmer, slowly thickening, for an additional 2-3 minutes.
7. Sample the sauce and add salt if needed, remembering that the steak is already seasoned.
8. Put the steaks back in the skillet and ladle the sauce over. Let the steaks soak in the sauce and get hot for another minute or three.
9. Take the steaks off the heat and place them on serving plates, showering each one with sauce made from the brandy.
10. Before serving immediately, garnish with parsley that you have freshly chopped. Enjoy your Brandy-Sauce Pepper Steak!
