ENTRECOTE MADAGASCAR

14 oz. New York steak
2 Tbsp. cracked black pepper
2 oz. brandy
1/5 can green peppercorn
1/3 jar mustard
3 Tbsp. whipping cream
4 oz. Bordelaise sauce

Cut and trim completely of all fat a 14 ounce prime sirloin steak. Pound cracked black pepper all over steak. Saute in clarified butter and finish in oven to desired temper- ature. Add brandy to flambe green peppercorn, cream, Dijon mustard and brown sauce. Serve steak in casserole with sauce on side. Tableside flambe with brandy, then add sauce. Transfer to plate and serve