1 1/3 to 2 lbs. tender boneless beef steak
1 tbsp. butter
1 tbsp. olive oil or salad oil
6 tbsp. brandy or cognac
1/4 c. dry red wine or beef broth
1/4 to 1/2 c. minced shallots or green onion
1 to 2 tbsp. canned green peppercorns (capers), rinsed and drained
3/4 c. whipping cream
1 tbsp. Dijon mustard
1/2 tsp. dry tarragon
Salt to taste

Cook steak in butter and oil over medium high heat. Cook, uncovered, until well browned on both sides and cooked to desired doneness (3 to 5 minutes per side for rare). Remove meat from pan and keep warm. Add shallots to pan; cook over high heat, stirring until soft (2 to 3 minutes). Add brandy to pan and set aflame (NOT beneath on exhaust fan or near flammable items), shaking pan until flame dies.

Add peppercorns to pan along with cream, mustard, tarragon and any accumulated steak juices. Boil over high heat, stirring until shiny bubbles form (3 to 4 minutes). Season meat with salt to taste and spoon sauce over meat.

NOTE: If flank steak is used, thinly slice at an angle across grain before topping with sauce. Makes 4 servings.