4 beef tenderloin sirloin steaks
4 tsp. green peppercorn
1 small onion
1 tbsp. butter
1 tsp. salt
2/3 c. whipping cream
3 tbsp. beef consomme
3 tbsp. cognac or brandy

Crush peppercorns, chop onion and combine. Press mixture into meat on both sides, with butter, brown meat in skillet, salt lightly. Remove steaks to serving dish, cover and keep warm. Add cream to skillet, scrape up brownings. Cook until reduced. Add beef consomme, strain liquid, set aside. Rinse skillet. Reheat skillet and add steaks. Pour cognac over, ignite and add cream mixture. Let cook for 1 to 2 minutes. Serve. NOTE: do not add cognac and ignite until read to serve. Delicious side dishes are potato casserole, string leons or peas and a glass of red wine.