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Main dishes

Steak with Brandy & Peppercorn Sauce

Steak with Brandy & Peppercorn Sauce recipe
photo by:kraft
This sauce is excellent w/thinly sliced-paper thin sauted lightly in butter; you must keep a close watch on veal-cooks quickly ^saute just before serving quick/easy/delicious
posted by
on 6/16/2013
30 min
30 min
8 servings

What You Need

cup  A.1. Dry Rubs Cracked Peppercorn, divided
 boneless beef strip steak (2 lb.), 1 inch thick, well trimmed
cups  fat-free reduced-sodium beef broth
cup  brandy
Tbsp.  cornstarch
cup  whipping cream

Make It

HEAT grill to medium-high heat.

RUB 2 Tbsp. dry rubs evenly onto both sides of steak. Grill 6 to 8 min. on each side or until medium-rare (145ºF), or desired doneness. Remove steak from grill; cover. Set aside.

BRING remaining dry rubs, beef broth and brandy to boil in skillet. Whisk cornstarch and cream until blended. Add to broth mixture; cook and stir 2 to 3 min. or until thickened.

SLICE steak. Serve topped with sauce.

Please use alcohol responsibly.

Kraft Kitchens Tips

Serving Suggestion
Serve with roasted vegetables, such as cherry tomatoes and broccolini.
Non-Alcoholic Variation
Substitute apple juice for the brandy.
Testing Steak for Doneness Without a Thermometer
While it is most accurate to test a steak's doneness with an instant-read thermometer, you can also judge a steak's doneness by pressing it with your finger. If it is soft, it's rare. If it resists slightly but springs back, it is medium-rare. If it is firm, then the steak is well done.
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