Flambé Pepper Steak

    45 minutes

    Beef top sirloin steak is dusted in crushed peppercorns then fried, flambéed the served with a rich creamy sauce. Serve with potato and green vegetables.

    169 people made this

    Serves: 4 

    • 3 tablespoons crushed black peppercorns
    • 2 (250g) beef top sirloin steaks
    • 1 tablespoon lemon pepper
    • 1 teaspoon salt
    • 5 tablespoons butter
    • 2 cloves garlic, crushed
    • 1/2 cup (125ml) red wine
    • 3 tablespoons brandy
    • 1/4 cup diced spring onions
    • 1 small onion, diced
    • 1/2 cup (125ml) thickened cream
    • 1 teaspoon white sugar

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt.
    2. Melt butter in a large frypan over medium-high heat. Stir in garlic and wine then cook for 1 minute.
    3. Arrange steaks in the frypan and cook for 5 to 10 minutes per side or until cooked to your preference. Reduce heat to low.
    4. Pour brandy onto steaks and carefully light with a match. Let the flames burn off.
    5. Sprinkle spring onion and onion around the steaks then circle the steaks with cream. Cook, stirring sauce until hot.
    6. Transfer steaks to plates. Stir sugar into sauce and then spoon over meat.

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    Reviews in English (139)


    This is a classic French method for cooking steak, and really, REALLY delicious! Adding mushrooms to the sauce is an excellent plan. I'm amused by the people who make vast changes to this recipe, and then complain that it didn't turn out the way they expected. Ummm...try following the recipe! And if you don't like pepper, maybe something called "peppercorn steak" won't please you...If you like classic French peppercorn steak, this is the recipe for you. Cook it EXACTLY as described in the recipe. Cooking this sort of steak in a frying pan is a wonderful change from the grill! The sauce is fabulous.  -  07 Aug 2007  (Review from Allrecipes USA and Canada)


    Awesome. Simply awesome. I cooked the steak as directed until they were as desired (medium), did the brandy trick, then removed steaks and continued from there, instead of removing later. The one gripe I have: all the comments about 3 foot high flames. What proof and how much extra brandy are you using?? There is no *poof* and maybe a 4 inch flame. I got my buddy to come check out what I was doing, only to sorely disappoint him with lame pyrotechnics. You guys sure you didn't mistakenly drink all your brandy and drunkenly add grain alcohol as a substitute??? EDIT: lol... Ok, I was a little harsh with the flame effects. However, I have found the trick: The liquid needs to reduce to very minimal levels compared to the amount of brandy added. With a higher ratio of brandy to wine sauce, you have a MUCH better flame, which not only adds to the effect of cooking the meal, but also singes the fat and adds a great flavor.  -  27 Aug 2008  (Review from Allrecipes USA and Canada)


    As a personal preference I grilled the steaks on the BBQ and made the sauce separately. I softened the onion & garlic before adding the liquid's to the sauce and cooking it for about 15 mins. The sauce got nice and thick and the flavour was delicate but beautiful. It worked tremendously well with the peppery steak. I think I will add some mushrooms to the sauce next time to soak up more of the yummy flavour. Thanks for a great recipe!  -  05 Feb 2005  (Review from Allrecipes USA and Canada)