Flambeed Pepper Steak

• 4 beef tenderloin or sirloin steaks
• 4 tsp. green peppercorns
• 1 small onion
• 1 Tbsp. butter or margarine
• 1 tsp. salt
• 2/3 c. whipping cream
• 3 Tbsp. beef consomme
• 3 Tbsp. cognac or brandy

1. Crush green peppercorns in a mortar with a pestle.
2. Chop onion. Combine.
3. Press peppercorn mixture into meat on both sides.
4. In a skillet, heat butter until lightly brown.
5. Add steaks.
6. Brown well on one side.
7. Turn steaks over.
8. Brown other side.
9. Sprinkle lightly with salt.
10. Remove steaks to a serving dish.
11. Cover.
12. Keep warm.
13. Add cream to skillet.
14. Scrape up brownings.
15. Cook until reduced.
16. Add beef consomme.
17. Strain liquid.
18. Set aside.
19. Rinse skillet.
20. Heat skillet again.
21. Add steaks.
22. Pour cognac over. Ignite.
23. Add cream mixture.
24. Let cook 1 to 2 minutes.
25. Serve.

beef tenderloin, green peppercorns, onion, butter, salt, whipping cream, beef consomme, cognac

Taken from www.cookbooks.com/Recipe-Details.aspx?id=392255 (may not work)