This classic Steak With Brandy recipe delivers restaurant-quality flavor with minimal effort. Succulent top loin or strip steaks are seared to perfection, then bathed in a rich, aromatic sauce made from butter, shallots, and beef bouillon. The highlight is the dramatic flambé step, where brandy or cognac is ignited to create a smoky, caramelized finish that elevates the dish. The result is tender meat with a deep, savory complexity that pairs beautifully with simple sides like roasted vegetables or mashed potatoes. Perfect for date nights or special family dinners, this dish feels luxurious without being complicated. ItâÂÂs a timeless favorite that brings a touch of French bistro elegance to your home kitchen.
Steak With Brandy
Description
This classic Steak With Brandy recipe delivers restaurant-quality flavor with minimal effort. Succulent top loin or strip steaks are seared to perfection, then bathed in a rich, aromatic sauce made from butter, shallots, and beef bouillon. The highlight is the dramatic flambé step, where brandy or cognac is ignited to create a smoky, caramelized finish that elevates the dish. The result is tender meat with a deep, savory complexity that pairs beautifully with simple sides like roasted vegetables or mashed potatoes. Perfect for date nights or special family dinners, this dish feels luxurious without being complicated. ItâÂÂs a timeless favorite that brings a touch of French bistro elegance to your home kitchen.Ingredients
Directions
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Pat the 1-inch thick top loin or strip steaks dry with paper towels.
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Sprinkle steaks with 1/3 teaspoon cracked peppercorns on one side, rubbing them into the meat with the heel of your hand.
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Flip steaks and repeat with another 1/3 teaspoon of cracked peppercorns on the other side.
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Melt 2 tablespoons of butter in an electric skillet or large pan over medium-high heat (350ðF (177ðC)).
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Sear steaks for 2 to 6 minutes per side, depending on desired doneness.
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Transfer cooked steaks to a serving plate and keep warm in a 200ðF (93ðC) oven.
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In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
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Add chopped shallots (or scallions) to the skillet and sauté until tender, about 1 minute.
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Dissolve 1 beef bouillon cube in 3/4 cup boiling water.
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Pour the bouillon liquid into the skillet and boil rapidly for 1 minute, stirring to scrape up browned bits from the pan.
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Return the steaks to the skillet, submerging them slightly in the sauce.
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Heat 1/4 cup brandy or cognac in a ladle over direct flame until hot.
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Ignite the brandy in the ladle and carefully pour the flaming liquid over the steaks in the pan.
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Allow the flames to die down completely, then serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250.0kcal
- % Daily Value *
- Total Fat 15.0g24%
- Saturated Fat 6.0g30%
- Cholesterol 78.0mg26%
- Sodium 72.0mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 26.0g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety: When flambéing, ensure the pan is not too close to overhead cabinets or smoke detectors. Have a lid nearby to smother the flames if they get too high.
Ingredient Substitution: If brandy or cognac is unavailable, you can use dry sherry or a splash of red wine, though the flavor profile will be slightly different.
Steak Selection: Top loin or strip steaks work best for this recipe. Ensure they are cut to 1-inch thickness for even cooking.
Vegetables: The original directions mention scallions as an alternative to shallots. Both work well, but shallots offer a milder, sweeter flavor that complements the brandy nicely.
Serving: Serve immediately while hot. Pairs well with simple sides like steamed asparagus, mashed potatoes, or a crisp green salad.
