1 lb. tender beef steaks, beef tenderloin or sirloin steak
1 sm. onion, quartered
Boiling, salted water
Red pepper, optional
2 tbsp. butter, melted
2 tbsp. bourbon or orange juice
1/2 c. whipping cream
2 tbsp. green peppercorns, drained
Salt & pepper to taste

Cut beef steaks into chunks, about 1 1/2 inches square. Cook onion quarters and red pepper, if used, in boiling salted water until tender-crisp, about 2 minutes. Drain. Skewer beef cubes alternated with pieces of onion and red pepper, if used.

Combine the bourbon and melted butter. Brush beef skewers with the butter mixture. Grill over hot coals 4-8 minutes, turning to cook all sides until meat is done to your liking.

Meanwhile, pour cream into a heavy saucepan. Add the peppercorns. Bring to a boil. Boil 1 minute until thick. Add salt and pepper to taste. Serve the barbequed beef skewers with the creamy peppercorn sauce. Calories: 348 per serving.

Serves 4.