Posted on April 22 2020
Vietnamese Pepper Steak Flambe’
Be Spice Inspired
Vietnamese Peppercorns are large in size with a flavour to match. When cracked open they release an aroma with hints of citrus. No matter whether you use them in delicate salads, soups, or vegetable dips, they have a mild, sweet flavour and pleasing aroma. They have a fresher flavour than black and are great in creamy sauces.
Grind the Vietnamese Peppercorns coarsely, using a Pestle & Mortar or Spice Grinder.
Press the steaks into the pepper until the entire surface is covered. Use more peppercorns if desired.
Heat the butter and cooking oil together, add the steaks and grill until your liking. Season with salt, set aside and keep warm.
Using the same pan, pour out any excess butter but retain the peppercorns that may have come off while grilling. Add the wine and rapidly reduce to 50ml.
Now add the sour cream, stir and pour over the steaks. Finally, pour the brandy over the steaks and carefully light (flame) which will quickly dissipate.
Serve immediately and enjoy!
- 750 grams Rump Steak, cut 25mm thick
- 15ml Vietnamese Black Peppercorns
- 30ml butter
- 15ml cooking oil
- 3ml dead sea salt
- 125ml dry white wine
- 30ml brandy
- 50ml sour cream
Prep time: 15 mins
Cook time: 20mins
Total time: 35 mins