|1½ teaspoon||Green peppercorns|
|1 teaspoon||Black peppercorns|
|1 teaspoon||White peppercorns|
|1||Boneless strip beef steaks (6 oz)|
|3 tablespoons||Unsalted butter|
|3 drops||Hot-pepper sauce|
|3 drops||Worcestershire sauce|
|3 tablespoons||Whipping cream|
|Salt to taste|
Coarsely crush all peppercorns in a pestle and mortar.
Sprinkle crushed pepper over both sides of steaks, pressing in well with palm of hand. Let stand 30 minutes. Melt 1 tablespoon of butter in a skillet and heat until foaming. Add steaks and cook 2-3 minutes, then turn and cook other sides 2-3 minutes. (This timing gives medium-rare steaks, so adjust cooking time to suit personal preferences.)
Turn steaks again and top each one with remaining butter and sprinkle with a few drops hot-pepper sauce and Worcestershire sauce. Pour brandy over steaks and allow to heat through a few seconds. Flame and remove from heat. When flames subside, remove steaks to a warm serving plate and keep warm. Add whipping cream to skillet and stir well. Heat through 1 minute, scraping up sediment from bottom of skillet. Season with salt and spoon mixture over steaks. Serve at once.
NOTE: Serve with fried potatoes and a green salad. Garnish with a fresh Italian parsley sprig, if desired.
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