Grilled Peppered Steak With Brandy Cream Sauce Recipes

Steps:

• Bring the beef stock to a boil in a medium saucepan over medium-high heat. Immediately lower to a simmer and cook until reduced to 1/2 cup, about 45 minutes. Set aside.
• Preheat a grill to medium-high heat. Sprinkle the strip steaks with the salt and pepper and let sit for 15 minutes.
• Place the steaks on the grill, evenly spaced, and grill for 2 1/2 minutes; rotate a quarter turn and cook another 2 1/2 minutes¿this creates cross-hatch sear marks. Flip the steaks and repeat on the reverse side. Remove steaks to a baking sheet and let rest for 4 to 5 minutes.
• Combine 2 tablespoons of the butter, the shallots and the five-peppercorn blend in a medium saucepan over medium heat. Cook until the shallots and peppercorns are fragrant and the butter is beginning to bubble. Off the heat, add the brandy and the red wine. Carefully place the saucepan back on the burner and allow the brandy and wine to flame. Add the reduced beef stock and the heavy whipping cream, bring to a boil and immediately lower to a simmer. Cook until the liquid has reduced by two-thirds, about 8 to 10 minutes. Prior to serving, whisk the remaining 2 tablespoons butter into the sauce, then remove from the heat.
• With a sharp knife, slice the steaks 1/2-inch thick on the bias. Transfer to a large serving platter and spoon over the five-peppercorn sauce. Garnish with the minced parsley. Serve immediately.

Steps:

• Season steaks on all sides with 2 tsp. kosher salt and 2 tsp. pepper. Let sit at room temperature 1 hour.
• Prepare a grill for medium-high heat; oil grate. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 6-8 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
• Meanwhile, grill sweet peppers, turning often, until lightly charred and softened, about 5 minutes. Transfer to a platter and cover with foil. Grill shishitos, turning often, until lightly charred and softened, about 3 minutes. Transfer to platter with sweet peppers and cover with foil. Let rest 10 minutes. Drizzle with 2 Tbsp. oil, then season with 1/2 tsp. kosher salt and 1/4 tsp. pepper and toss to combine.
• Transfer sliced steak to platter alongside peppers. Drizzle with oil, then season with sea salt and pepper.

Steps:

• Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt.
• Melt butter in a large skillet over medium-high heat. Stir in garlic and wine, and cook for 1 minute. Arrange steaks in pan, and cook until desired doneness, about 5 minutes per side. Reduce heat to low.
• Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and circle the steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir sugar into sauce, and then spoon over meat.

Steps:

• Preheat oven to 200 degrees F.
• Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.
• Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
• Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.

Steps:

• Preheat the oven to 250 degrees F. Bring a large cast-iron grill pan to medium-high heat.
• Pat the steak dry and sprinkle liberally with salt and pepper. Drizzle with oil. Place the steak into the pan and sear until browned (without moving the steak), 3 to 4 minutes. Turn the steak over and cook a further 3 to 4 minutes on the second side for medium-rare. Remove the steak from the pan and add to a cast-iron pan. Put the steak into the oven for 5 minutes to finish cooking through. Remove from the oven and set aside to rest on a plate while you prepare the sauce.
• Place the cast-iron pan over medium heat and add the oil to heat. Once heated, add the shallots to the pan. Saute until translucent, 3 to 4 minutes. Add the thyme leaves, and then remove the pan from flame (for safety purposes) and add the brandy. Ignite the brandy by returning to the stove top and tilting the pan toward the open flame, or carefully lighting with a lighter or match. Once the flames subside, add the cream and swirl to incorporate. Add the peppercorns and simmer the sauce until it has reduced by two-thirds to a smooth, slightly thick consistency, 3 to 5 minutes. Add any pan drippings to the sauce. Season with salt, if needed. To finish, remove the pan from the heat and swirl in the butter.
• To serve, slice the rested hanger steak into 1/2-inch strips, against the grain, and serve with a drizzle of brandied green peppercorn sauce over the top.

Steps:

• In a saucepan, heat the cream until it reduces by half (20-30 minutes).
• In a saute pan, heat the oil and butter.
• Spread crushed peppercorns on a work surface.
• Pat the steaks dry and coat both sides with an even layer of peppercorns, pressing in with heel of hand to make adhere; season to taste with garlic salt.
• Lay the steaks in the pan.
• Sear steaks over high heat to desired doneness (the steaks are medium-rare when they feel slightly resistant to touch and you can see a faint pearling of red juice on the surface).
• Add bouillon, lemon juice, wine, and salt to the sauce, and stir.
• When the steaks have cooked, remove them from the pan; pour in the brandy.
• Ignite the brandy and, once the flames die down, stir to deglaze the pan; then add the brandy to the cream sauce.
• Place each steak on a toasted slice of bread and top with sauce.

Steps:

• Melt butter in a 1 quart saucepan over medium-high heat. Add green onion and saute' until tender, about 1-2 minutes. If desired, add mushrooms and saute' 1 more minute.
• Stir in broth and brandy. Cook about 5 minutes or until mixture is reduced (should coat back of spoon).
• Stir in the heavy cream and season with salt and pepper if desired. Serve over just about anything.

Steps:

• Heat grill to medium-high heat.
• Rub 2 Tbsp. dry rub evenly onto both sides of steak. Grill 6 to 8 min. on each side or until medium-rare (145ºF), or desired doneness. Remove steak from grill; cover. Set aside.
• Bring remaining dry rub, beef broth and brandy to boil in skillet. Whisk cornstarch and cream until blended. Add to broth mixture; cook and stir 2 to 3 min. or until thickened.
• Slice steak. Serve topped with sauce.

Steps:

• In cup, mix peppercorns and salt.
• Rub mixture all over steaks.
• In nonstick 12" skillet, melt margarine with oil over medium high heat.
• Add steaks and cook 14 to 16 minutes for medium-rare or until desired doneness, turning steaks over once.
• Transfer steaks to 4 dinner plates;keep warm.
• Add wine and brandy to skillet.
• Heat to boiling, stirring until browned bits are loosened from bottom of skillet.
• Add cream and boil about 1 minute or until sauce thickens.
• Stir in chopped chives.
• Pour over steaks.
• Garnish with chives.
• **You can use any tenderloin steaks--I've used this recipe with venison tenderloins and it was just as good**.

Steps:

• Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour. , Sprinkle salt in a large skillet; heat on high until salt begins to brown. Add steaks and brown on both sides. Add butter; reduce heat to medium-high. Cook steaks for 1-2 minutes on each side. , Add Worcestershire and hot pepper sauce; cook each side 2-3 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. Add cream to the skillet; cook and stir until smooth. Serve with steaks.