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Steak With Brandy

Steak With Brandy recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 250.0
Dietary: Gluten-free
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. It’s a timeless favorite that brings a touch of French bistro elegance to your home kitchen.
Ingredients
  • 4 Beef
Directions
  1. 1
    Pat the 1-inch thick top loin or strip steaks dry with paper towels.
  2. 2
    Sprinkle steaks with 1/3 teaspoon cracked peppercorns on one side, rubbing them into the meat with the heel of your hand.
  3. 3
    Flip steaks and repeat with another 1/3 teaspoon of cracked peppercorns on the other side.
  4. 4
    Melt 2 tablespoons of butter in an electric skillet or large pan over medium-high heat (350ðF (177ðC)).
  5. 5
    Sear steaks for 2 to 6 minutes per side, depending on desired doneness.
  6. 6
    Transfer cooked steaks to a serving plate and keep warm in a 200ðF (93ðC) oven.
  7. 7
    In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
  8. 8
    Add chopped shallots (or scallions) to the skillet and sauté until tender, about 1 minute.
  9. 9
    Dissolve 1 beef bouillon cube in 3/4 cup boiling water.
  10. 10
    Pour the bouillon liquid into the skillet and boil rapidly for 1 minute, stirring to scrape up browned bits from the pan.
  11. 11
    Return the steaks to the skillet, submerging them slightly in the sauce.
  12. 12
    Heat 1/4 cup brandy or cognac in a ladle over direct flame until hot.
  13. 13
    Ignite the brandy in the ladle and carefully pour the flaming liquid over the steaks in the pan.
  14. 14
    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.

Keywords: steak, brandy, beef, pan-seared, flambe, shallots, dinner, main course, beef bouillon, butter, top loin, strip steak, peppercorns, electric skillet, quick dinner, french style, savory, meat
Read it online: https://www.chefs-mate.com/recipe/steak-with-brandy/