4 beef top loin or strip steaks (cut 1 inch thick)
1 tbsp. cracked peppercorns
2 tbsp. butter
1/4 c. chopped shallots
2 tbsp. butter
1 beef bouillon cube
3/4 c. boiling water
1/4 c. brandy or cognac

Place steaks on waxed paper and sprinkle 1/2 of the peppercorns evenly over each steak, rub over meat and press into meat with the palm of your hand. Turn steaks over and sprinkle remaining peppercorns evenly over each steak and repeat procedure.

In a 10 1/2 inch or 12 inch skillet melt 2 tablespoons of butter. When butter is hot, cook steaks about 2 to 6 minutes on each side. Transfer steaks to an ovenproof dish and keep warm in a 200 degree oven.

In the same skillet cook shallots in remaining 2 tablespoons of butter until tender (about 1 minute). Add bouillon cube to boiling water and dissolve. Add bouillon to skillet, boil rapidly for 1 minutes, stirring constantly to scrape up brown bits from pan. Add steaks to pan. Carefully heat brandy or cognac in a ladle over direct heat. Ignite the brandy and carefully pour over steaks. When flame is out, serve. Serve with Cotes Du Rhone (red wine).