Flambeed Pepper Steak
Flambeed Pepper Steak offers a rich, savory flavor with a hint of heat from green peppercorns and a dramatic cognac flame, perfect for special occasions or gourmet dinners.
Ingredients
Instructions
- Crush green peppercorns in a mortar with a pestle.
- Chop the small onion.
- Combine the crushed peppercorns and chopped onion.
- Press the peppercorn mixture into the steaks on both sides.
- In a skillet, heat butter until lightly brown.
- Add the steaks to the skillet.
- Brown the steaks well on one side.
- Turn the steaks over.
- Brown the other side of the steaks.
- Sprinkle the steaks lightly with salt.
- Remove the steaks to a serving dish and cover to keep warm.
- Add the whipping cream to the skillet.
- Scrape up the browned bits from the pan.
- Cook the cream until it reduces by half.
- Add the beef consomme and strain the liquid.
- Set the strained liquid aside.
- Rinse the skillet.
- Heat the skillet again.
- Add the steaks back to the skillet.
- Pour cognac or brandy over the steaks and ignite to flambé.
- Add the cream mixture to the skillet.
- Let cook for 1 to 2 minutes before serving.
Tips & Substitutions
For a milder flavor, consider reducing the amount of green peppercorns or substituting with crushed black pepper. If you prefer a richer sauce, you can add a touch of Dijon mustard to the cream mixture. Ensure the cognac or brandy is of good quality for the flambé; this will enhance the dish's flavor. Always flambé in a well-ventilated area and keep a lid nearby to extinguish any flames if necessary.
Serving Suggestions
Serve flambeed pepper steak with a side of creamy mashed potatoes or roasted vegetables for a complete meal. A light salad with vinaigrette pairs well to balance the richness of the dish. For a heartier option, consider serving alongside Hearty Hungarian Goulash for a delightful contrast in flavors.
Storage & Reheating
Leftover flambeed pepper steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak in a skillet over low heat, adding a splash of cream to keep it moist. Cover the skillet to retain heat and prevent the steak from drying out, warming until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Flambeed Pepper Steak contains roughly 206 calories, with 2g protein, 1g carbohydrates, and 22g fat. It is a good source of vitamin A (11% of the Daily Value). Note that it is relatively high in sodium, at 1784mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of steak for this recipe?
Yes, you can substitute beef tenderloin or sirloin with other cuts like ribeye or flank steak. Just ensure to adjust the cooking time based on the thickness of the steaks, as different cuts may require longer or shorter cooking times for optimal tenderness.
Is flambéing necessary for this recipe?
While flambéing adds a unique flavor and presentation, it is not strictly necessary. If you prefer to avoid flambéing, simply skip that step and allow the cognac or brandy to simmer for a minute or two before adding the cream mixture. This will still create a delicious sauce.
What can I serve with flambeed pepper steak?
Flambeed pepper steak pairs beautifully with sides like roasted vegetables, creamy mashed potatoes, or a fresh salad. You might also consider serving it with garlic bread or a hearty grain like quinoa to complement the rich flavors of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).