Peppered Steak With Brandy Flambe

1. 1

   Steaks should have been out of refrigeration for at least 30 minutes.

2. 2

   Sprinkle bottom of a large heavy weight skillet with the salt and preheat using high heat.

3. 3

   Press the steaks into the crushed peppercorns and work it into both sides of the meat with the palm of your hand.

4. 4

   When skillet is well heated, add the steaks and quickly brown each side, uncovered.

5. 5

   Reduce heat to medium, turning steaks once and cooking to the desired degree of rareness (6-7 minutes per side for a medium to rare 1 1/2 inch thick filet).

6. 6

   In a separate pan combine and heat the butter, lemon juice and worcestershire.

7. 7

   Place cooked steaks on serving platter, pour heated butter mixture over steaks and flambe.

8. 8

   To flambe: Use 1 ounce of hot (not boiling but hot) brandy per steak.

9. 9

   Pour brandy over steak, light a match, and let the liquor burn out on its own.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.