Steak Au Poivre (serves 2)
alt.cooking-chat/Jill McQuown/2000

2 tsp. crushed peppercorns
2 boneless NY strip steaks, 1 inch thick
2 Tbsp. brandy
3 Tbsp. butter or margarine
1 Tbsp. peanut oil
1/2 tsp. salt
1/4 cup Worcestershire sauce

Press crushed pepper into both sides of steak; let stand 15 minutes.

Pour peanut oil into a large skillet over high heat.. Place steaks in skillet and sear 5 minutes each side, turning once. Sprinkle with salt and remove to a cutting board.

Pour brandy into the skillet and bring to a boil. Add Worcestershire sauce and cook down about 1 minute. Remove from heat and stir in butter.

Cut steaks diagonally into 1/4 inch slices. Pour sauce over top. Serves 2

I would serve this with Duchess Potatoes and steamed broccoli with a little lemon-butter sauce drizzled over the top and hot crusty rolls with butter. Candlelight, a fresh floral bouquet on the table.