1 tsp. butter
1 tsp. oil
1 tsp. round, sirloin or flank steak (1 1/2 lb.)
1/4 c. brandy
1/4 c. minced shallots or 1/4 c. minced red onion
2-3 tbsp. green peppercorns, rinsed
1/3 c. dry white wine
1/3 c. whipping cream
1 tbsp. Dijon mustard
1 tbsp. minced fresh or 1/2 tsp. dried tarragon
Salt and freshly ground pepper

In wide frying pan over medium-high heat, melt butter and oil. Add steak and brown well on both sides, 3-5 minutes per side. Add brandy to pan, heat and ignite, shaking until flames die. Remove meat to carving board.

Add to pan shallots, peppercorns, wine, whipping cream, mustard, tarragon, salt and pepper to taste. Increase heat to high and reduce sauce until ???????????? bubbles form. While sauce cooks, slice meat diagonally. Stir meat juices into sauce. To serve, top steak with sauce.