1 lb. boneless strip steak (fat removed)
Crushed peppercorns (as needed)
1/4 lb. butter
3 tsp. mustard (or to taste)
2 tsp. salt
1 c. heavy cream
2 oz. brandy

Take the defatted steak and cut into bite-size pieces. Flatten into medallions, coated with crushed peppercorns. Pan saute in butter with salt. When meat is partially cooked, add mustard and cream.

Simmer until mixture becomes warm. Add brandy and bring to the point of bubbling.

NOTE: When served as a main dish, excellent served with long grain/wild rice. As an appetizer, serve with French bread slices to mop up the sauce.