Luxurious Peppercorn Steak with Creamy Brandy Sauce

Serve with mashed potatoes, roasted vegetables, or a crisp side salad for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a pan over low heat to maintain tenderness and flavor.
Variations
Different Cut of Steak: Try ribeye, New York strip, or sirloin for an alternative to filet mignon.
Non-Alcoholic Option: Replace brandy with beef broth or a splash of balsamic vinegar.
Spicy Kick: Add a pinch of red pepper flakes to the sauce for extra heat.
Extra Creamy: Stir in 1 tbsp of butter at the end for a richer sauce.
FAQ
Can I use pre-ground pepper instead of whole peppercorns?
Whole crushed peppercorns provide a bolder, fresher flavor, but ground pepper can be used in a pinch.

How do I know when my steak is done?
Use a meat thermometer:

Rare: 120-125°F
Medium-Rare: 130-135°F
Medium: 140-145°F
Well-Done: 160°F and above
Can I make the sauce ahead of time?
Yes! Prepare the sauce in advance and reheat it gently before serving.