Flambéed Rump Steaks with Peppercorns

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 2 rump steak (s) (approx. 150-0 grams)
  • 1 small onion (s), cut into thin rings
  • 2 teaspoons pepper (fresh green peppercorns or pickled)
  • 1 tablespoon oil
  • 2 cl brandy
  • 150 ml cream
  • salt and pepper
Flambéed Rump Steaks with Peppercorns
Flambéed Rump Steaks with Peppercorns
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Instructions

  1. From my mother`s Belgian kitchen:
  2. - Here we go -
  3. Peel the onion and cut into thin rings.
  4. Heat the oil in a pan and sear the lightly peppered rump steaks (do not season with salt) on both sides.
  5. Add the thin onion rings and fry them with the rump steaks as desired.
  6. Note: If you add the onions too early, they can easily burn.
  7. Personally, I only add the onions after they have been seared, as I do that
  8. Don`t like meat so bloody.
  9. Finally, add the green peppercorns to the pan and fry briefly.
  10. Flambéing: turn off the stove. Pour the brandy into the pan and immediately hold the lighter or a long lighter in the pan.
  11. Be careful, don`t be frightened!
  12. The brandy ignites immediately - the pan literally goes up in flames. Some know this from the liquid grill lighter. If you do not hold your face over the pan, it is safe.
  13. Let the steaks burn a little in the pan.
  14. Extinguish the remaining flames with the cream.
  15. Season to taste with salt and pepper. (Salt the steaks).
  16. The sauce is not thickened.
  17. We like to eat French fries (Belgian) with it, and the sauce goes well with it and salad.

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