Recipe - Brandy Two-Pepper Beef Steak

1 To
1 One half pound Sirloin steak; 1" thick
1 teaspoon Black peppercorns; crushed
1 tablespoon Olive oil
3 tablespoon Butter
3 tablespoon Brandy
1 tablespoon Dijon mustard
One fourth teaspoon Worcestershire sauce
1 tablespoon Green peppercorns; drained

Wipe steak dry. Press black pepper onto both sides of steak. Place
skillet over mediumhigh heat. Spread olive oil over bottom of pan. Add
steak. Cook, uncovered, until meat is browned on both sides but still pink
in the center, about 4 to 5 minutes on each side.

Pour brandy over meat and ignite. When flames subside, transfer meat to
carving board. Cover to keep warm.

Turn heat to low. Add butter, mustard, Worcestershire, and green
peppercorns to juices in pan. Whisk until well blended. Whisk in meat
juices that have accumulated in the hollows of the carving board.

Cut meat into thin slices and arrange on serving plate. Spoon sauce over
meat.
Recipe By : Simply Delicious

Posted to MCRecipe Digest V1 #318

Date: Tue, 26 Nov 1996 19:57:40 0800

From: Diane Lamere dlamere@plantnet.com

NOTES : I used freeze dried green peppercorns, and the results were very
good.