Flambé Pepper Steak

    Flambé Pepper Steak


    164 people made this

    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.

    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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