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    Nutrition Info . . .


    Ingredients Jump to Instructions ↓

    1. 4 tablespoons whole black peppercorn

    2. 2 lbs boneless steak

    3. 2 tablespoons unsalted butter

    4. 1/4 cup brandy

    5. 2 tablespoons glace de viande

    6. 1/2 cup water

    Instructions Jump to Ingredients ↑

    1. Coarsely crack peppercorns.Sprinkle both sides of steak with crushed peppercorns, pressing in firmly with fingers.Let steak stand at room temperature for 30 minutes.

    2. Melt the butter in a heavy saute pan over medium high heat.Saute the steaks, turning once when browned, to medium rare.

    3. Remove steak to a warm plate.Mix brandy, water and glace together.Deglaze the pan with brandy mixture.

    4. Turn heat to low, simmer until sauce is thickened and reduced by half, about 5 minutes.Pour over steak and serve.


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