Peppered Steak With Brandy Flambe

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 -4 trimmed strip steaks, 1 inch thick or 2 -4 filet mignon steaks, 1 1/2 inch
• 1 teaspoon salt
• 1 -2 tablespoon coarsely crushed peppercorn
• 1/4 cup unsalted butter, no substitutions
• 2 tablespoons lemon juice
• 1 teaspoon worcestershire sauce
• 2 -4 ounces hot brandy per steak

Recipe

• 1 steaks should have been out of refrigeration for at least 30 minutes.
• 2 sprinkle bottom of a large heavy weight skillet with the salt and preheat using high heat.
• 3 press the steaks into the crushed peppercorns and work it into both sides of the meat with the palm of your hand.
• 4 when skillet is well heated, add the steaks and quickly brown each side, uncovered.
• 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 in a separate pan combine and heat the butter, lemon juice and worcestershire.
• 7 place cooked steaks on serving platter, pour heated butter mixture over steaks and flambe.
• 8 to flambe: use 1 ounce of hot (not boiling but hot) brandy per steak.
• 9 pour brandy over steak, light a match, and let the liquor burn out on its own.
• 10 serve immediately.