A five-star recipe for peppercorn steak that has been cooked in wine, butter, and garlic before being set on fire! This dish has an extra upscale flavor thanks to crushed peppercorns, brandy, and a cream sauce.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 2 steaks |
Ingredients
- 3 tablespoons crushed black peppercorns
- 2 (8-ounce) beef top sirloin steaks
- 1 tablespoon lemon pepper
- 1 teaspoon salt
- 5 tablespoons butter
- 2 cloves garlic, minced
- ½ cup red wine
- 3 tablespoons brandy
- ¼ cup chopped green onions
- 1 shallot, chopped
- ½ cup heavy cream
- 1 teaspoon white sugar (Optional)
Instructions
- 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 steaks, and circle steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir sugar into sauce and then spoon over meat.
Nutrition Facts
| Calories | 490 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 139 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 20 g |
| Sodium | 1089 mg |
| Sugars | 2 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I added diced mushrooms to the sauce as recommended. My 2 teenagers liked this recipe as well.
truly a magnificent dish! I absolutely love the sauce that goes with this steak don’t change a single thing in this recipe follow it exactly as is!!!!!
My wife loved this recipe! I may use another cut but it was great. The sauce was rich and had amazing flavor. I only used half the sugar though and that was sweet enough. I didn’t have lemon pepper, thought I did, but I didn’t. I used lemon juice in a small quantity and it worked, the steak may have more flavor with the lemon pepper, as may the sauce. Thanks for sharing, my says this one’s a keeper.
Not sure what I did, but the sauce came out a gross purple, and it just overall was not good. My fault I’m sure but I don’t know exactly what I screwed up.
Incredible flavor and easy to fix. I used thick NY Steaks and will be making this again.
Incredible flavor and easy to fix. I used thick NY Steaks and will be making this again.
I think the recipe is OK however in my humble opinion it might not need as many ingredients to make it superb. For instance, I do agree in the fact that it seems to have too much pepper. Use an amount of pepper that will NOT cover the flavor of the meat. I did not flambée the meat but definitely allowed the wine to consume and be absorbed by the meat. I have cooked many times Boeuf au Poivre and I can say that just the brandy is enough for this recipe. The important thing is to have a good very tender cut of meat , don’t use too many of the ingredients, and never over cook the beef. This recipe benefits from using half the ingredients IMO depending on the size of your steaks.
This was fantastic with sirloin and I think it would be even better with filet. I didn’t have any brandy so I used Makers Mark and it was delicious.
Made it two ways. Pretty much exactly as written and modified. Modified I sautéed mushrooms first and set aside. Then seared/cooked steaks in butter, added brandy and flamed, then removed to warm oven. Then I added red wine and garlic and sautéed one minute. Next I added back mushrooms, cream, shallots, green onions, and reduced for about four minutes. Plated steaks and covered with sauce; good! Liked it both ways but better modified.
Unfortunately, didn’t have shallots so used mild onions(about half of what shallots were called for).
This is the best steak recipe I’ve ever made. Definitely a go to recipe for that special dinner. The aroma while it was cooking was amazing. I left out the sugar but other than that I followed the recipe as written.
Would probably love the flavor with 1/2 t. pepper, not 3 T peppercorn. Five minutes each side was much too long for medium/medium-rare. Excited to try this again with 1/6 of the pepper (online conversions didn’t help) and less time on the stove.
I made more sauce to put over pasta. This is a good recipe and I make it often.
follow the recipe I use bourbon instead of brandy and I use chop onions instead of shallots and I used a half a cap of maple syrup my wife loved it
Awesome recipe!!! Super easy to prepare. I did not have brandy and I cut the steak into strips. Otherwise, I followed the recipe. I will definitely make it again and with brandy to see how that changes the taste.
I think for our family that it would have been better to cook the steaks separately on the grill. We all like a different level of doneness and I had a hard time getting the steaks just right as they were cooking in the sauce. The sauce was absolutely wonderful. The amount of peppercorns scared me so I only used about half. Definitely will be doing this one again.
Very tasty. I didn’t add the sugar at the end don’t think it needs it? Will e making it again. Thanks so much for sharing this recipe. I did as someone suggested and removed the steaks to make the sauce. I then drizzled the sauce over each steak when put on the plate. Yummy! Will be using it regularly. Sooo simple.
Delicious but spicy, next time will only cook 4 minutes a side.
Delicious!!! I just used a dash of pepper and a splash of lemon juice instead of lemon pepper and peppercorns.
Awesome.
Followed the recipe exactly it was great!