4 sirloin steaks (10 to 12 oz. each)
1 tsp. salt
1 tbsp. plus 1/2 c. Dijon mustard
1 c. black peppercorns
2 tbsp. olive oil
1/2 c. minced shallots
1 clove garlic
1/4 c. brandy
1 c. veal stock
1/4 c. heavy cream
1 tbsp. chopped fresh parsley leaves

Season the steaks with the salt. Spread a tablespoon of the mustard on one side of each steak. Coarsely grind the peppercorns in a coffee grinder or with a mortar and pestle or in a food processor. With your fingers, press 2 tablespoons of the pepper into each steak. Turn the steaks over and repeat the process with the remaining mustard and pepper.

In a large skillet over medium heat, heat the oil. Add the steaks and sear for 4 to 5 minutes on each side. Remove; set aside and keep warm. Add the shallots and garlic; cook for 15 seconds. Add the brandy; carefully ignite and flambe. Stir in the veal reduction, the cream and the mustard. Bring the mixture to a gentle boil and simmer for 1 minute. Return the steaks to the pan and cook for 1 minute on each side. Add the parsley.

To serve, place a steak in the center of 4 serving plates. Spoon equal amounts of the sauce over the steaks and serve with the Pommes Frites.

Makes 4 servings.