|2 xes||8-12 oz New York Sirloins|
|3 tablespoons||Black Peppercorns|
|⅝ cup||Double Heavy Cream|
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 4½ 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
Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120
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