Brandied Pepper Steak
- 1/2 pound top round steak
- 3/4 teaspoon coarse kosher salt
- 2 teaspoons black peppercorns, coarsely ground
- 2 tablespoons and 2 teaspoons clarified butter,
melted
- 2/3 leaf fresh sage, bruised
- 1/3 sprig fresh thyme, bruised
- 1-1/3 sprigs fresh rosemary, bruised
- 1 tablespoon and 1 teaspoon brandy
- 2 tablespoons and 2 teaspoons veal demi glace
- 2 tablespoons and 2 teaspoons heavy cream
- 1 teaspoon roux
- Season steak with salt and pepper, and firmly
press seasonings into steak. In a large heavy skillet over medium heat,
combine clarified butter, sage, thyme and rosemary. Cook until herbs begin
to brown, then remove herbs.
- Increase heat to medium-high. Sear steak for 10 to
15 minutes on each side. Carefully pour brandy over steak. Stand back, and
ignite the brandy (flames can be quite intense). When flames die, remove
steak from pan; keep warm.
- Stir demi glace into pan, and deglaze the pan,
scraping up any bits stuck to the bottom. Simmer until liquid is reduced
by half. Stir in heavy cream, and any juices that have accumulated under
the steak. Add roux to sauce to thicken to a smooth, rich consistency.
Taste sauce and add more peppercorns or salt if desired.
