If you're careful, you can try using bourbon in place of the brandy.
2 sirloin or fillet steaks (about 8oz each)
2 tbsp black peppercorns
1 tbsp butter
2 tsp EVOO
3 tbsp brandy
2/3 cup heavy cream
1 garlic clove, finely chopped
- Put the peppercorns in a sturdy bag, and crush them with a rolling pin or the base of a saucepan.
- Trim any extra fat off the steaks, then press the pepper onto both sides of the meat, thoroughly coating it.
- In a frying pan over medium-high heat, melt the butter and oil.
- Add the steaks and cook for 6-7 minutes, turning once.
- Transfer the steaks to a holding plate and keep warm.
- Deglaze the frying pan by pouring in the brandy, and allowing to boil until reduced by half while scraping the bottom of the pan.
- Add the cream and garlic, and gently boil over medium heat for about 4 minutes.
- Serve the steaks in the sauce.