Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ teaspoon | Green peppercorns |
| 1 teaspoon | Black peppercorns |
| 1 teaspoon | White peppercorns |
| 1 \N | Boneless strip beef steaks (6 oz) |
| 3 tablespoons | Unsalted butter |
| 3 drops | Hot-pepper sauce |
| 3 drops | Worcestershire sauce |
| 2 tablespoons | Brandy |
| 3 tablespoons | Whipping cream |
| \N \N | 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.