- Meat and poultry
- Cuts of beef
This is an elegant preparation for steak, served with a luscious brandy and peppercorn sauce.
26 people made this
- 1 (675g) top round steak
- 2 teaspoons coarse sea salt
- 2 tablespoons black peppercorns, coarsely ground
- 125ml clarified butter, melted
- 2 leaves fresh sage, bruised
- 1 sprig fresh thyme, bruised
- 4 sprigs fresh rosemary, bruised
- 60ml brandy
- 125ml veal demi glace
- 120ml double cream
- 1 tablespoon roux
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Season steak with salt and pepper, and firmly press seasonings into steak. In a large heavy frying pan over medium heat, combine clarified butter, sage, thyme and rosemary. Cook until herbs begin to brown, then remove herbs.
- Increase heat to medium-high. Sear steak for 10 to 15 minutes on each side. Carefully pour brandy over steak. Stand back and ignite the brandy. When flames die, remove steak from pan; keep warm.
- Stir demi glace into pan and deglaze the pan, scraping up any bits stuck to the bottom. Simmer until liquid is reduced by half. Stir in double cream and any juices that have accumulated under the steak. Add roux to sauce to thicken to a smooth, rich consistency. Taste sauce and add more peppercorns or salt if desired.
Roux is a cooked mixture of flour and fat, traditionally clarified butter. To prepare, heat the fat in a saucepan or frying pan till melted. Add the flour and stir until the flour is incorporated and cooked until a raw flour taste is no longer apparent. Roux can be stored in the fridge or freezer for later use in thickening sauces and gravies.
Reviews & ratingsAverage global rating:(27)
Reviews in English (25)
This is an excellent recipe that is easy to make with a sauce that is to die for. Serve with a good red wine to bring out the truely remarkable flavors of this dish.-02 Nov 2001
by FRED NIELSON
This was an excellent tasting steak. The sauce was absolutely delicious. I found it a bit dry though. I think the cooking time may have been too long. This one will stay in my Recipe file. Try it with Cabernet Sauvignon. Yummy!-29 Aug 2002
Have made similar brandied steaks but the flavor of the oil in these is much better. Will not use round steak - much too dry. Prefer strip loin or sirloin. Certainly impressive company fare. Thanks.-10 Aug 2007