Pepper Steak with Brandy Sauce is a delightful dish that I stumbled upon in the October 2002 edition of Good Housekeeping magazine, and let me tell you, it’s a true gem. This recipe is a testament to the fact that gourmet meals need not be complicated or time-consuming to prepare; in fact, it can be whipped up in just under 30 minutes, making it perfect for those busy weeknights or as a show-stopping centerpiece for special occasions. With its rich brandy sauce and perfectly cooked beef tenderloin steaks, it’s bound to impress even the most discerning of palates.
Recipe Overview:
- Name: Pepper Steak with Brandy Sauce π₯©π·
- Cook Time: 14 minutes β°
- Prep Time: 10 minutes β°
- Total Time: 24 minutes β°
- Servings: 4 π½οΈ
Ingredients:
- 1 whole black peppercorn
- 1/2 teaspoon salt
- 4 beef tenderloin steaks
- 1 tablespoon margarine
- 1 tablespoon butter
- 1/4 cup olive oil
- 2 tablespoons dry white wine
- 1/2 cup brandy
- 1 cup heavy cream
- 1 tablespoon fresh chives, chopped
Nutritional Information (per serving):
- Calories: 599
- Fat: 50.6g
- Saturated Fat: 21.3g
- Cholesterol: 141.4mg
- Sodium: 404.2mg
- Carbohydrates: 1.3g
- Fiber: 0g
- Sugar: 0.2g
- Protein: 25.9g
Instructions:
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Prepare Peppercorn Rub: In a small cup, mix together the whole black peppercorn and salt.
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Season Steaks: Rub the peppercorn mixture all over the beef tenderloin steaks, ensuring they are evenly coated.
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Heat Skillet: In a nonstick 12-inch skillet, melt the margarine together with the olive oil over medium-high heat.
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Cook Steaks: Add the seasoned steaks to the skillet and cook for 14 to 16 minutes, or until they reach your desired level of doneness, turning them over once during cooking. For a medium-rare finish, aim for an internal temperature of 135Β°F (57Β°C).
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Keep Steaks Warm: Once cooked, transfer the steaks to 4 dinner plates and keep them warm while you prepare the sauce.
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Deglaze Skillet: To the same skillet, add the dry white wine and brandy, stirring to loosen any browned bits from the bottom of the pan. Allow the mixture to come to a boil.
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Add Cream: Once boiling, pour in the heavy cream, stirring continuously. Let the sauce boil for about 1 minute or until it thickens to your desired consistency.
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Finish with Chives: Stir in the chopped fresh chives, ensuring they are well incorporated into the sauce.
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Serve: Pour the luxurious brandy sauce over the cooked steaks, ensuring each one is generously coated. Garnish with additional chives for a pop of color and flavor.
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Enjoy: Serve immediately and revel in the delightful flavors of this Pepper Steak with Brandy Sauce.
Recipe Notes:
- This recipe is incredibly versatile; feel free to substitute beef tenderloin steaks with venison tenderloins or any other tender cut of meat for a unique twist.
- For an extra indulgent touch, pair this dish with creamy twice-baked potatoes and a glass of robust red wine to complement the rich flavors of the sauce.
With its elegant presentation and delectable flavors, Pepper Steak with Brandy Sauce is sure to become a staple in your culinary repertoire, perfect for both everyday dinners and special celebrations alike. Give it a try and treat your taste buds to a gourmet experience without the hassle! π΄β¨
