3 lb. sirloin steak, 1 inch strips
1/4 c. green peppercorns
1/2 c. butter
1/2 c. brandy or cognac
1 c. heavy cream
1/2 c. mango chutney
Little salt

Cut sirloin into 1-inch cubes, grind or with potato masher smash peppercorns. Put cubes and peppercorns in plastic bags, toss well. Heat 1/4 cup butter in heavy skillet (very hot). Brown half of cubes, remove, brown last half cubes in 1/4 cup butter. Keep warm. Add to chilled juices, bring brandy to boil. Reduce heat to simmer, add salt, heavy cream and chutney. Let heat to almost simmer. Add meat for a few minutes. Serve over rice. Serves 10-12.