Name Peppered Steak Flamed with Brandy


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* 4 fillet steaks, about 175 g (6 oz) each
* 1 tablespoon finely crushed black peppercorns
* salt
* 75 g (3 oz) butter, melted
* 2 garlic cloves, crushed
* 4 slices French bread, 1 cm (1/2 inch) thick, slightly larger than the steaks
* 4 tablespoons brandy

1. Press both sides of each fillet steak into the crushed black peppercorns and season lightly with salt.
2. Mix the melted butter with the garlic. Brush the steaks on both sides with the garlic butter.
3. Place the steaks on the oiled grill of a preheated barbecue and cook for about 2 1/2 - 3 1/2 minutes. Turn the steaks over and cook for a further 2 1/2 - 3 1/2 minutes.
4. Just before the steaks are done to your liking, dip the French bread into the garlic butter, and toast quickly on both sides over the barbecue. Place the toasted bread on a serving dish and arrange a cooked steak on each slice.
5. Pour the brandy into a heatproof ladle or small pan and heat over the barbecue. Carefully set the brandy alight and pour it, flaming, over the steaks. Serve as soon as the flames die down. Accompany the steaks with a simple green salad.

Serves: 4

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