2 tsp. black peppercorns (crushed)
1 tsp. white peppercorns (crushed)
6 (4 oz.) sirloin steaks, trimmed
2 tbsp. butter or oil
2 tbsp. brandy
1/2 c. beef broth

Combine crushed black and white peppercorns. Rub pepper into steaks. Marinate in the refrigerator 30 minutes to allow flavor to penetrate.

Heat butter or oil in a saute pan. Saute steaks to desired doneness. Remove and keep warm. Add brandy to pan carefully; flame slightly. Add broth to pan and boil rapidly until the mixture is reduced by half. Return steaks to pan briefly to reheat. Serves 6.