---------- exported from cookworks for meal-master, v7.0 title: peppercorn beef flambe categories: entree, french servings: 4 2 t cracked peppercorns 2 lb flank steak 1/4 c unsalted butter 1/4 c brandy 1/4 c cream rub each side of beef with 1 teaspoon peppercorns pat or pound lightly to set coating deeply heat butter in a skillet, over a moderate flame add beef and saute for 4 minutes per side remove from pan to a carving board slice, across the grain into thin strips remove to a heated serving platter add brandy to the skillet and ignite to flame stir in cream, heat and stir until flames subside ladle sauce and loose peppercorns over steak strips serve hot -----
How To make Peppercorn Beef Flambe's Videos
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For the Sauce: Add 5 tbsp of whole black peppercorns to a pan and toast. Add 1/4 cup of white wine and 1/4 cup of bourbon and reduce. Then Add 1/4 cup of chicken stock and reduce until syrupy. Add 2 tbsp of heavy cream and cook for 1min. Season to taste.
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How to cook - Flambé pepper steak with cognac
You always dreamed to cook french ? :) Here is a beautiful french Flambé pepper steak with cognac recipe ! This video will teach you how to do a great Flambé pepper steak with cognac, simply and easily ! Thanks for watching guys and do not forget to subscribe ! ;) Music: bensound.com
Steak ???? with pepper corn sauce #shorts
Ingredients
- 3 shallots, sliced thin - 3 cloves garlic, smashed - 20g green peppercorns - 50ml brandy or whiskey - 10g ground black pepper - 500ml beef stock - 50ml cream - Salt to taste - 20ml olive oil - Small bunch parsley
Method
1. Start by sautéing your shallots for 5-6 minutes or until they become translucent. 2. Add the garlic and cook for a further 1 minute. 3. Deglaze the pan with the brandy and add the green peppercorns, ground black pepper and beef stock to the pan. 4. Reduce this by half and stir in the cream. 5. Check the sauce for salt and finish with some fresh chopped parsley. 6. Enjoy it over your favourite steak, cooked to how you like it.
Restaurant Le Continental - Flambé peppercorn sirloin steak
Québec's oldest gourmet restaurant. Located in a house built in 1845 by the Honourable Jean-Thomas Taschereau, justice of the Supreme Court of Canada. Varied, gourmet cuisine. Flambés and specialties, such as continental filet mignon, sweat breads flambéed in Madeira or scampis flambéed in whisky.
Just steps from the Château Frontenac, this restaurant blends the finest traditions of French cuisine. Orange duckling carved before you and the eatery's popular filet mignon special are just a couple of the choices figuring on the elaborate menu.