Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Beef top loin or strip |
| \N \N | Steaks, cut 1\" thick, about |
| \N \N | 2 1/4 lbs. |
| 1 tablespoon | Cracked peppercorns |
| 2 tablespoons | Butter or margarine |
| ¼ cup | Chopped shallots OR |
| \N \N | Scallions |
| 2 tablespoons | Butter or margarine |
| 1 \N | 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.