Steak with brandy

Yield: 4 servings

Measure Ingredient
4 Beef top loin or strip
Steaks, cut 1" thick, about
2 1/4 lbs.
1 tablespoon Cracked peppercorns
2 tablespoons Butter or margarine
¼ cup Chopped shallots OR
Scallions
2 tablespoons Butter or margarine
1 Beef bouillon cube
¾ cup Boiling water
¼ cup Brandy or cognac

Place steak in waxed paper.Sprinkle with ⅓ tsp. cracked peppercorns;rub over meat and press in with heel of hand.Turn steak over,add another ⅓ tsp. of pepper.Repeat with remaining steaks.In electric skillet,melt 2 tbsp. butter with heat control set at 350 degrees.Cook steaks about 2 to 6 minutes on each side, depending on doneness.Transfer steaks to a serving plate.Keep warm in a 200 degree oven.In electric skillet,cook shallots in remaining 2 tbsp. butter with heat control set at 350 degrees until tender,about 1 minute.Add bouillon cube to ¾ cup boiling water and dissolve.Add bouillon liquid to skillet,boil rapidly for 1 minute,while stirring to scrape up browned bits from pan.Add steaks to pan.Carefully,heat brandy or cognac in a ladle over direct heat. Ignite.Carefully,pour over steaks.When flame dies,serve.Makes 4 servings.

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