Brandy maple pepper steak flambe
Steaks
One of the very few recipes I do with flambe is with brandy, steak, and cream. This new recipe is based on the traditional French technique, but introduces new flavors: maple syrup and a distinctive spiciness. By adding a hint of ground fennel to black peppercorns, they become pretty interesting together. The idea for this partnership I learned from thirschfeld when I was testing his great swordfish recipe. So here I am using it with beef. A filet mignon or sirloin will work best here. This is a very peppery steak, so feel free to cut down on its amount if you do not love pepper.
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