This is an elegant preparation for steak, served with a luscious brandy and peppercorn sauce.
Roux is a cooked mixture of flour and fat, traditionally clarified butter. To prepare, heat the fat in a saucepan or frying pan till melted. Add the flour and stir until the flour is incorporated and cooked until a raw flour taste is no longer apparent. Roux can be stored in the fridge or freezer for later use in thickening sauces and gravies.
This is an excellent recipe that is easy to make with a sauce that is to die for. Serve with a good red wine to bring out the truely remarkable flavors of this dish. - 02 Nov 2001 (Review from Allrecipes US | Canada)
This was an excellent tasting steak. The sauce was absolutely delicious. I found it a bit dry though. I think the cooking time may have been too long. This one will stay in my Recipe file. Try it with Cabernet Sauvignon. Yummy! - 29 Aug 2002 (Review from Allrecipes US | Canada)
Have made similar brandied steaks but the flavor of the oil in these is much better. Will not use round steak - much too dry. Prefer strip loin or sirloin. Certainly impressive company fare. Thanks. - 10 Aug 2007 (Review from Allrecipes US | Canada)