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Recipes - Small Cask Brandy V.S.O.P. - Entrees | |
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Brandy Peppercorn Steak |  |
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| Ingredients: | ||||||
| 3 Tbsp | Small Cask Brandy | |||||
| 2 | 8 oz. Top Sirlion Steaks | |||||
| 1 tsp. | Lemon Pepper | |||||
| Brandy Peppercorn | 1 tsp | Salt | ||||
| Steak | 5 Tbsp | Butter | ||||
| 3 | Cloves of Garlic, minced | |||||
| 1/2 Cup | VQA Trillium Red Wine | |||||
| 3 Tbsp | Crushed Black Peppercorns | |||||
| 1/4 Cup | Chopped Green Oinions | |||||
| 1/2 Cup | Table Cream | |||||
| 1 tsp | Sugar | |||||
| 1 | Shallot, Chopped | |||||
| Instructions: | ||||||
| Press crushed peppercorns into both sides of each steak. | ||||||
| Sprinkle with lemon pepper, and salt.Melt butter in a large | ||||||
| skiller over medium heat. Stir in garlic and wine and cook | ||||||
| for 1 minute. | ||||||
| Arrange steaks in pan, and cook for 5 to 10 minutes per side | ||||||
| or desired doneness. Reduce to low heat. Pour Small Cask | ||||||
| Brandy onto steaks, and carefullylight with a match. Let the flames | ||||||
| burn off. | ||||||
| Sprinkle green onion and shallot around the steaks. | ||||||
| Then add the table cream. Cook a few minutes or until melting. | ||||||
| Allow to cool. | ||||||
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