Brandy Maple Pepper Steak Flambe

Course Main Dishes

Ingredients in this Recipe

1 1/2 teaspoon black peppercorns, freshly milled, to taste
1 ounce fennel bulb, thinly sliced
1 shallot, peeled and thinly sliced
1/2 cup dry white wine
1/2 cup heavy cream
1/2 teaspoon fennel seed, freshly ground
1/2 1 teaspoon sea salt, to taste
1/8 teaspoon fresh thyme leaves, no stems
2 ounces mushrooms, (porcini or other boletus mushrooms soaked in 2 tbl. white wine to reconstitute)
2 tablespoons chopped flat leaf parsley
2 tablespoons white basalmic vinegar (cider or champagne vinegar will also do)
2 teaspoons maple syrup, grade B
2 3 tablespoons unsalted premium butter
3 tablespoons brandy, warmed
8 10 ounces grassfed beef sirloin or mignon, divided into 2 portions, about an inch thick
paper thin slices of one half Meyer lemon, seeds removed

See Full Recipe at Food52