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Serve immediately with mashed potatoes, steamed vegetables, or crusty bread.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of broth.
Variations
Add green peppercorns for a peppery kick.
Substitute brandy with dry sherry or white wine.
For a dairy-free version, use coconut cream instead of heavy cream.
FAQ
Q: Can I use a different cut of beef?
A: Yes, sirloin or ribeye can be used, but make sure it’s thinly pounded for even cooking.
Q: Is it necessary to flame the brandy?
A: No, you can simply simmer it for a few minutes to cook off the alcohol.
Q: Can I make this ahead of time?
A: It's best served fresh, but you can make the sauce ahead and reheat it gently before adding freshly cooked steaks.
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