What if I don't want to light the brandy on fire?

You can skip the flambé step entirely. Simply add the brandy to the pan and let it simmer for 2-3 minutes to cook off the alcohol before adding the cream. You'll still get excellent flavor without the dramatic flair.

Can I use a different type of alcohol instead of brandy?

Absolutely! Cognac is an excellent alternative that provides similar flavor. Bourbon or whiskey will give a different but delicious profile. If you prefer not to use alcohol at all, substitute beef stock with a teaspoon of Worcestershire sauce.

My cream sauce broke and looks grainy. Can I fix it?

If your sauce separates, lower the heat immediately and whisk in 1-2 tablespoons of cold heavy cream. Continue whisking gently until the sauce comes back together. Avoid boiling the sauce once it's formed.

What's the best way to determine steak doneness without cutting into it?

A meat thermometer is your best friend here. For medium-rare, aim for 130-140°F in the center. Remember that the temperature will rise another 5-10 degrees during resting, so remove steaks from heat when they're about 5 degrees below your target temperature.

Peppercorn Steak with Brandy Cream Sauce Recipe

Description

This Peppercorn Steak recipe with a decadent Brandy Cream Sauce brings restaurant-quality flavor right to your dining table. Juicy filet mignon steaks are perfectly crusted with cracked peppercorns, seared to your preferred doneness, and finished with a rich, silky, brandy-infused cream sauce. Garnish with fresh parsley for an elegant dish that’s ideal for special occasions or an indulgent weeknight dinner.

Ingredients

Units Scale

Steaks

4 (6-8 ounce) filet mignon steaks, cut 1 1/2 inches thick, room temperature
Coarse sea salt, to taste
2 tablespoons whole peppercorns (black or tri-colored)

For Cooking

1 tablespoon unsalted butter
1 tablespoon olive oil

Sauce

1/3 cup brandy (most of the alcohol will cook out)
1 cup heavy cream, room temperature
Chopped fresh parsley (optional, for garnish)

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Instructions

Prepare the Steaks
Remove the filet mignon steaks from the refrigerator 1 hour before cooking to allow them to come to room temperature. Season each steak generously with coarse sea salt. Using a mortar and pestle or mallet, crack the peppercorns until they are broken but not fully ground. Spread the cracked peppercorns on a plate and press each side of the steaks into the peppercorns to create a crust.
Sear the Steaks
Heat a cast iron or stainless steel skillet over medium-high heat. Add the unsalted butter and olive oil, letting them melt and coat the bottom of the pan. Place the steaks in the skillet, searing for about 4 minutes on each side for medium-rare (adjust cooking time based on desired doneness: 3 minutes for rare, 5 minutes for medium). Avoid moving the steaks while they cook to achieve a good crust. Once done, transfer the steaks to a plate, tent them with foil, and set aside. Do not clean the skillet.
Flambé the Brandy
Pour out any excess oil from the skillet without scraping the brown bits. Remove the skillet from the heat and pour in the brandy. Carefully ignite using a long match or lighter (read safety notes before attempting this step). Gently shake the skillet to reduce the flame until it dies out.
Prepare the Cream Sauce
Return the skillet to medium-high heat and whisk in the heavy cream. Bring the mixture to a boil, then reduce to a simmer. Allow the sauce to thicken to your desired consistency, about 5-6 minutes.
Combine and Serve
Return the steaks to the skillet, spooning the sauce over the top. Serve immediately, optionally garnishing with chopped fresh parsley. Pair with your favorite sides like mashed potatoes or roasted vegetables for a complete meal.

Notes

Let the steaks come to room temperature before cooking—this ensures even cooking throughout.
Avoid flipping the steaks too often as it may release juices and compromise the crust.
Substitute filet mignon with other cuts like ribeye, T-bone, or New York strip if desired.
Use caution when flambéing the brandy. Remove the skillet from the heat and ensure your cooking area is clear of flammable items. This step can be skipped; simply cook the brandy until the alcohol boils off.
Steak Temperature Guide:
Rare: 125-130°F
Medium-rare: 130-140°F
Medium: 140-150°F
Medium-well: 150-160°F
Well-done: 160-165°F
Storage: Store steak and sauce separately in airtight containers in the fridge for up to 4 days. The steaks can also be frozen for up to 3 months, but freezing the sauce is not recommended.

Nutrition

Serving Size: 1 steak with sauce
Calories: 510
Sugar: 1g
Sodium: 420mg
Fat: 38g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 38g
Cholesterol: 150mg