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Pepper Rubbed Steaks

4 beef top loin or tenderloin steaks, cut 1 inch thick
2 teaspoons of cracked whole black pepper
1 tablespoon of margarine or butter
1/4 cup of brandy
1/2 cup of light cream

 

Slash fat on edges of steaks at 1 inch intervals. Sprinkle both sides of steak with cracked pepper, pressing into surface. In a 12 inch skillet melt the margarine. Cook the steaks over medium high heat for 7 minutes. Turn and cook for 7 to 9 minutes more for medium doneness. Remove meat. reduce heat to low. Cool pan for 1 minute. Gradually pour brandy into skillet. Cook for 1 minute on low heat, stirring to scrape up crusty browned bits. Stir cream into skillet. Bring to boiling, reduce the heat. Simmer for 1 1/2 to 2 1/2 minutes or until slightly thickened. Pour over the steaks. Serves 4
 

 

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