Brandy Maple Pepper Steak Flambe Recipe

Name: Brandy Maple Pepper Steak Flambe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons black peppercorns, freshly milled, to taste; 1/2 teaspoon fennel seed, freshly ground; 1/2-1 teaspoons sea salt, to taste; 8-10 ounces grassfed beef sirloin or mignon, divided into 2 portions, about an inch thick; 2-3 tablespoons unsalted premium butter; 1/2 cup dry white wine; 2 tablespoons white basalmic vinegar (cider or champagne vinegar will also do); 3 tablespoons brandy, warmed; 1 shallot, peeled and thinly sliced; 2 ounces mushrooms, (porcini or other boletus mushrooms soaked in 2 tbl. white wine to reconstitute); 1 ounce fennel bulb, thinly sliced; 1/8 teaspoon fresh thyme leaves, no stems; paper thin slices of one half Meyer lemon, seeds removed; 1/2 cup heavy cream; 2 teaspoons maple syrup, grade B; 2 tablespoons chopped flat leaf parsley

Servings: persons

1 1/2 teaspoons black peppercorns, freshly milled, to taste
1/2 teaspoon fennel seed, freshly ground
1/2-1 teaspoons sea salt, to taste
8-10 ounces grassfed beef sirloin or mignon, divided into 2 portions, about an inch thick
2-3 tablespoons unsalted premium butter
1/2 cup dry white wine
2 tablespoons white basalmic vinegar (cider or champagne vinegar will also do)
3 tablespoons brandy, warmed
1 shallot, peeled and thinly sliced
2 ounces mushrooms, (porcini or other boletus mushrooms soaked in 2 tbl. white wine to reconstitute)
1 ounce fennel bulb, thinly sliced
1/8 teaspoon fresh thyme leaves, no stems
paper thin slices of one half Meyer lemon, seeds removed
1/2 cup heavy cream
2 teaspoons maple syrup, grade B
2 tablespoons chopped flat leaf parsley

1
Mix the peppercorns and fennel together in a shallow dish as long as your steaks. Pat the the steaks dry with paper towels. Press the steaks down in the pepper mix on both the top and bottom sides. Then let them rest for a few minutes. I don't like to add the salt yet because it draws out the juices, and the steaks need to be dry for searing.
2
Heat the butter in a heavy bottom saute pan. Sear the steaks over medium high heat for about 3-4 minutes per side (or 5-6 minutes if you like your steak medium well done). Reduce the heat to low. Season with the salt. Splash in the wine and vinegar; cook for another minute or so.
3
Warm the brandy slightly by placing in a small cup immersed in hot water. Pour the warmed brandy over the steaks. Leaning away from the pan (with all other combustibles cleared well away from your stove), flambe with a long kitchen or fireplace match. When the flames burn off, add the shallot slices, wine-soaked mushrooms (I include the wine, too), fennel, thyme leaves, and lemon slices. Pour the cream into the pan and stir, cooking for about a minute. You may want to check to see that your steaks are cooked to your desired degree of doneness with a discreet tiny cut to the middle, but take care not to let any inner juices escape. When perfectly browned on the outside and still pink in the middle, remove the steaks to a platter to let them rest.
4
Stir in the maple syrup to the pan to finish cooking the sauce. Cook for 1 minute. To serve, spoon the sauce with shallots, mushrooms, fennel, and lemons over the steaks. Garnish with chopped flat leaf parsley. Serve with mashed potatoes or grits.

976

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 teaspoons black peppercorns, freshly milled, to taste, 1/2 teaspoon fennel seed, freshly ground, 1/2-1 teaspoons sea salt, to taste, 8-10 ounces grassfed beef sirloin or mignon, divided into 2 portions, about an inch thick, and more.

Yes, Brandy Maple Pepper Steak Flambe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brandy Maple Pepper Steak Flambe

How did you like this recipe?

Frequently Asked Questions