Pepper Steak with Brandy Sauce

Season the steak with salt and pepper, pressing the spices firmly into the meat. In a large skillet over medium heat, melt clarified butter and add sage, thyme, and rosemary. Let the herbs cook until they begin to brown, then remove them from the pan.

Raise the heat to medium-high. Sear the steak for 10 to 15 minutes per side. Carefully pour brandy over the steak, then ignite the brandy (use caution, as the flames can be intense). Once the flames subside, remove the steak from the pan and keep it warm.

Add demi-glace to the pan and deglaze, scraping up any browned bits from the bottom. Simmer the mixture until it reduces by half. Stir in the heavy cream and any juices that have gathered from the steak. Thicken the sauce with roux until smooth and rich. Taste and adjust seasoning with more pepper or salt if necessary.