Preparation:
rub each side of beef with half the peppercorns pat or pound lightly to set coating deeply heat butter in a skillet, over a moderate flame add beef and saute for 4 minutes per side remove from heat bias-slice, across the grain into thin strips remove to a heated serving platter add brandy to the skillet and ignite to flame stir in cream, heat and stir until flames subside ladle sauce and loose peppercorns over steak strips serve hot |
