4 tsp. green peppercorns
1 sm. onion
4 beef tenderloins or sirloin steaks
1 tbsp. butter
1 tsp. salt
2/3 c. whipping cream
3 tbsp. beef consomme
3 tbsp. cognac or brandy

Crush green peppercorns in a mortar with a pestle. Chop onion. Combine. Press peppercorn mixture into meat on both sides. In a skillet, heat butter until lightly brown. Add steaks. Brown well on one side. Turn steaks over. Brown on other side. Sprinkle with salt. Remove steaks to a serving dish. Cover. Keep warm. Add cream to skillet. Scrape up brownings. Cook until reduced. Add beef consomme. Strain liquid. Set aside.

Rinse skillet, heat skillet again. Add steaks. Pour cognac or brandy over them. Ignite. Add cream mixture. Let cook for 1-2 minutes. Serve. Good served with a potato casserole, string beans or sweet peas.