Ingredients:
 | 2-4 tablespoons whole peppercorns |
| 4 Strip Steaks (approx 10 ounces ea.) |
| 2-4 tablespoons of butter |
| 1-2 teaspoons of Dijon mustard |
| 6-12 tablespoons of creme fraiche or heavy cream |
| 2 ounces of brandy |
The ranges for the ingredients are influenced by the size of the steaks. (You might also use filet mignon.
Along with the pan drippings, the mustard and cream are the "sauce" for the steaks, so you should use your own judgment as to how much sauce you will need.
| Place the peppercorns on a cutting board or table and coarsely crush them with a rolling pin. (You may also put in Ziplock bag, and crush them. This saves on clean-up). |
| Lightly salt the steaks on both sides, and then roll them in the crushed peppercorns, pressing pepper into the steaks. Leave at least 15 minutes before cooking. |
| Heat the butter in a large frying pan until very hot, add the steaks, and cook over high heat 5 or 6 minutes on each side. (They should be medium rare at this point). Keep steaks warm on a serving platter while you make the sauce. |
| Remove the pan from the heat, retaining the drippings. |
| Stir in the mustard, cream and brandy, scraping the bottom of the pan to dissolve any meat juices. |
| Place the pan back over the heat just long enough to heat the sauce. (Don't allow the sauce to boil). |
| Add a little sauce if needed, then pour over the steaks and serve. |