Title: Steak au poivre ***xgmf35b
 Categories: Main dish, Beef, French
      Yield: 2 Servings
 
      1 x  Peppercorns ; handfull
    1/4 c  Butter
      1 ts Worchestire
  1 1/2 tb Mustard
      2 tb Lemon juice
      2 oz Brandy
 
  Press the steak into the crushed peppercorns, working it into both
  sides of the meat. Brown the meat on both sides, in an uncovered pan
  on high heat. Reduce the heat and cook to desired temperature, then
  remove and hold warm while preparing the sauce. In the same pan melt
  the butter with the remaining ingredients, excluding the brandy. when
  all ingredients are combined and bubbling add the steak. Now you have
  two options, first increase the heat and continue to cook the
  mixture, add the brandy and flambe. Reduce and serve warmed or you
  can remove meat after flambing, reduce heat a little, add half and
  half, reduce mixture again and pour over steak. Both are excellant,
  it just depends if you want a cream sauce or a simple reduction. Hope
  you enjoy it! FROM: CINDY TICHY
    (XGMF35B)