2 tbsp. green peppercorns
1 tbsp. soft butter
1 tsp. dijon mustard
4 tender steaks
1 tbsp. peanut oil
2 tbsp. brand salt
1 shallot
1 tsp. tomato paste
1/2 pint whipping cream (1 c.)
1/4 c. dry white wine

1. Crush all but 1 teaspoon of green peppercorn. Mix with paste made with butter and mustard. Spread mix on both sides of steaks. 2. Cook steaks until well browned on both sides, 4 minutes per side. Remove, sprinkle brandy over steaks; baste until flames subside. 3. Remove steaks into dish, sprinkle with salt; keep steaks warm. 4. Stir shallot, tomato paste, cream and wine into pan in which steaks were cooked. Boil rapidly; stir frequently until sauce is thick. 5. Pour sauce over steaks. Sprinkle remaining green peppercorn over steaks. Serve. Serves 4.