By Linda Gassenheimer
From Tribune News Service
Here’s a festive dish for this time of year or anytime you want something special. The steak is flambeed with brandy. The alcohol is burned off, leaving the flavor behind. Brandy is a generic name for wine or fermented fruit juice that has been distilled and aged in oak barrels. Cognac and Armagnac, named for the region where the grapes are produced, are considered fine brandies. Use any type of brandy in this recipe. You don’t need to buy a large bottle. You can buy small bottles or splits (1.5 ounces) of different types of brandy in most liquor stores….