How to make it

  • Trim any excess fat or gristle from meat.
  • Leave out of fridge for 20 minutes or so to achieve room temp. Using the flat of a frying pan or a rolling pin, crush peppercorns. Press steaks into cracked peppercorns.
  • Melt butter and vegetable oil in a heavy saute pan.
  • When sizzling, add steaks and allow to brown, forming a peppercorn 'crust'.
  • Cook to preferred doneness (when checking with a meat probe, 105 degress is rare, 120 is medium rare, 140 medium.)
  • Remove meat from pan and place on a warm plate to rest.
  • CAREFULLY tip brandy into hot frying pan (it may ignite - watch out!) Pour in brown gravy.
  • Stir to gather up all the bits at bottom of pan - this is where the flavor comes from.
  • Add heavy cream, bring to boil.
  • When thick enough to coat a spoon, it's ready.
  • Return steaks and any accumulated juices to pan.
  • Check salt.
  • Allow steaks to absorb the sauce flavors for a minute or two.
  • Serve immediately

Reviews & Comments 3

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    " It was excellent "
    grandmommy ate it and said...
    I'm wishing I could taste this tonight! Where is this fine establishment? My complements to you for such a great recipe.
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    " It was excellent "
    pat2me ate it and said...
    Wonderful! Thanks for posting!
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    " It was excellent "
    knoxcop ate it and said...
    Oh my goodness, this sounds heavenly. I'ma have to get over that way one day to eat...--Kn0x--
    Was this review helpful? Yes Flag

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