---------- 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
Recipe : Flambeed Pepper Steak
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.
How to Flambé: Steak Diane and Cherries Jubilee | Melissa Clark | NYT Cooking
Melissa Clark is here! And she’s playing with fire — literally. You’ll learn how to flambé, which is when you set alcohol on fire to reduce the alcohol content and condense flavor. It’s the main technique you’ll use when making Melissa’s recipes for Steak Diane and Cherries Jubilee, as well as several other show-stopping dishes.
Get the recipes: Steak Diane: Cherries Jubilee: Baked Alaska: Bananas Foster: Café Brûlot:
------------------------------------------
VISIT NYT COOKING:
SUBSCRIBE to NYT COOKING: A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE:
INSTAGRAM: FACEBOOK: TWITTER: PINTEREST:
About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).
Pepper Filet Mignon with Flambe Butter Sauce
Get the full recipe at --
Flambe steak au poive. #short #shorts #flambe #cooking
Making a little steak au poivre on the weekend.
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.