1) Crush the peppercorns and transfer to a plate. Press the steaks into

the crushed peppercorn coating both sides.

2) Melt butter in a large frying pan. Add the steaks and fry for 3 minutes

on each side over moderately high heat. Reduce the heat to moderately

low and fry for 4.5 minutes on each side.

3) Remove steak, add brandy to frying pan and stir well, scraping as you

do it. Stir in the cream and cook for 3 minutes (on low) scraping as

you go. Pour sauce over steaks and serve with Parisienne potatoes and

carrots.

315-786-1120