Beef rib eyes with Brandy pepper sauce

  • Preparation 15 min
  • Cooking 15 min
  • Servings 2
  • Freezing I do not suggest



  • 2 large beef T-bones
  • Olive oil
  • 1/2 cup Apple Brandy by Michel Jodoin
  • 3/4 cup beef broth
  • 2 tablespoons peppercorns, crushed
  • 1/2 cup 15% country-style cream
  • salt from the mill



  • Remove the steaks out of the fridge 30 minutes before cooking to cool them down. Place on a work surface, drizzle all sides with a thin stream of olive oil and rub to coat. Season generously with salt and pepper on both sides.
  • In a large cast-iron skillet over high heat, cook the steaks 2 to 3 minutes per side depending on the desired doneness. Remove skillet from heat. Place the steaks on a plate, cover tightly with aluminum foil and let rest for 5 minutes.
  • Over medium heat, return the pan to the heat, deglaze with Brandy and scrape the bottom to bring out all the flavours. Cook 1 minute, stirring.
  • Add beef broth and pepper and reduce by half, about 2 to 3 minutes.
  • Add the cream, season with salt to taste and mix. Cook, stirring, 2 to 3 minutes, until the sauce has reduced and is slightly thickened. Serve over grilled steaks!