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How To make Peppercorn Beef Flambe
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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
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How To make Peppercorn Beef Flambe's Videos
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:
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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.
Steak Flambé au Poivre
Add a healthy dose of Cognac and Set Fire to the Rain with a fabulous peppercorn cream sauce for the classic french dish Steak au Poivre (Steak in a pepper sauce).
Pepper Filet Mignon with Flambe Butter Sauce
Get the full recipe at --
GREEN PEPPER STEAK FLAMBÉ WITH COGNAC and WRAPPED IN A CRÊPE ????
GREEN PEPPER STEAK FILLETS FLAMBÉ WITH COGNAC, wrapped in a pancake served with stacked gratiné potatoes????
Easy to make at home. One of my customer’s favorite choices on my a la carte menu.
Subtle combination and a super delicious sauce.
You can serve this green pepper steak with gratiné potatoes, green beans with garlic and butter in summer and broccoli in winter.
Ingredients for green pepper steaks.
2 x 180 g eye fillets, (fillet mignon, or any meat of your choice really)
10 mls extra virgin olive oil
80 ml of heavy cream
60 mls of Cognac or Brandy
60 mls of fresh beef stock or ( powdered stock)
2 TBPS of green pepper corns
1 pinch of salt
20 g of butter at room temperature
Method for cooking the green pepper fillets:
1- Remove the beef fillets from the fridge 30 minutes to 1 hour before cooking to remove the chill depending on the weight and the exterior temperature.
2- Clean the meat, remove the sinews.
3- Put a frypan on high heat, warm up to 180°C
4- Add just 2 TBSP of Virgin olive oil and when it is hot place the steaks in the pan and cook on high to your liking:
5- STAGES OF COOKING ARE: Blue and hot, rare, medium-rare, medium, medium well, well done and very well done. For medium to very well done finish cooking in the oven in an oven proof pan. Flip over and cook the other side. Now seal the 4 sides of your steak. The delicious savour of the juices of the meat will stay in their fibers.
6- When cooked to your liking, set the meat aside in a warm place covered with foil.
7- Now put back your pan onto the heat on high. Deglaze with Brandy and flambé the alcohol. (If you have an electric stove use a lighter or matches). Flambé is used to remove the alcohol in the sauce but leaves a super nice flavour.
8- Brandy is ideal to deglaze due to the alcohol’s boiling point. As the alcohol evaporates, it concentrates the flavours from the juices or drippings and caramelized bits of meat it has picked up at the bottom of pan. That adds flavor to the sauce
9- You can also deglaze with cold water if alcohol is an issue.
10- Now add the cream, the jus de veau lié (beef stock) and the green pepper corns and bring to the boil.
11- Stir with a whisk constantly.
12- Cook until the sauce thickens naturally and becomes lightly golden brown. It will reduce by more than 50 %.
13- At the end add the butter in small cubes at room temperature (If you use cold butter the sauce will separate) and swirl the pan until well thickened.
14- Pour the sauce over the steak fillet wrapped in a crêpe and serve immediately. Garnish your green pepper steak with beans or broccoli and gratinee potatoes.
Enjoy your Delicious pepper steak. Bon Appetit.
The French Chef Gérard Garbé
????My channel:
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#peppersteak #greenpeppersteak #steakaupoivre
Steak au Poivre / Peppercorn Steak Chef Jean-Pierre
This is Chef Jean-Pierre's most popular recipe for the past 50 years! The Steak Au Poivre is what Chef Jean-Pierre's calls it his last meal if he had to choose one!!! Easy and foolproof way to master one of the worlds best recipes!
RECIPE LINK:
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