Steak Au Poivre

• 4 tablespoons whole black peppercorns
• 2 lbs boneless steak
• 2 tablespoons unsalted butter
• 14 cup brandy
• 2 tablespoons glace de viande
• 12 cup water

1. Coarsely crack peppercorns.
2. Sprinkle both sides of steak with crushed peppercorns, pressing in firmly with fingers.
3. Let steak stand at room temperature for 30 minutes.
4. Melt the butter in a heavy saute pan over medium high heat.
5. Saute the steaks, turning once when browned, to medium rare.
6. Remove steak to a warm plate.
7. Mix brandy, water and glace together.
8. Deglaze the pan with brandy mixture.
9. Turn heat to low, simmer until sauce is thickened and reduced by half, about 5 minutes.
10. Pour over steak and serve.

whole black peppercorns, unsalted butter, brandy, glace de viande, water

Taken from www.food.com/recipe/steak-au-poivre-6816 (may not work)