Brandied Pepper Steak

Recipe View Season the steak generously with coarse kosher salt and freshly ground black peppercorns. Press the seasonings firmly into the steak to ensure they adhere well. (5 minutes)

Recipe View In a large, heavy-bottomed skillet (cast iron is ideal) over medium heat, melt the clarified butter. Add the bruised sage, thyme, and rosemary. Cook until the herbs begin to sizzle and release their aroma, about 2-3 minutes. Remove the herbs from the pan and set aside. (5 minutes)

Recipe View Increase the heat to medium-high. Sear the steak for 10 to 15 minutes on each side, achieving a deep, rich crust. Use a meat thermometer to monitor the internal temperature; aim for 130-135°F for medium-rare. (20-30 minutes)

Recipe View Carefully pour the brandy over the steak. Stand back, and ignite the brandy using a long match or lighter. Allow the flames to subside naturally. This will flambé the steak, infusing it with a delicate brandy flavor. (2 minutes)

Recipe View Remove the steak from the pan and set aside to rest on a cutting board, loosely tented with foil to keep warm. Reserve any accumulated juices. (10 minutes resting)

Recipe View Reduce heat to medium. Pour the veal demi-glace into the pan and deglaze, scraping up any flavorful bits stuck to the bottom. Simmer until the liquid is reduced by half, concentrating the flavors. (5-7 minutes)

Recipe View Stir in the heavy cream and any accumulated juices from the resting steak. Bring the sauce to a gentle simmer. Gradually whisk in the roux, a little at a time, until the sauce thickens to a smooth, rich consistency. (3-5 minutes)

Recipe View Taste the sauce and adjust seasoning as needed. Add more peppercorns for extra spice or a pinch of salt if necessary. (2 minutes)

Recipe View Slice the steak against the grain and arrange it on a serving platter. Spoon the luscious brandy-pepper sauce over the steak. Garnish with the reserved fresh herbs, if desired. Serve immediately.