Pepper Steak
Ingredients:
2 porterhouse or rump steak - about 1 inch thick
Salt
2 tablespoon cracked peppercorns
2 ounces butter
2 tablespoons cognac
3 tablespoons heaver (double) cream or crème fraiche
Lightly salt both sides of steaks. Spread peppercorns on a plate and roll the steaks over them to coat each side lightly.
Melt half the butter in a heavy skillet or frying pan. Cook steaks over high heat for 2 to 3 minutes on each side, according to taste. Pour cognac over steaks and ignite. When flames subside, remove steaks from pan and keep warm on a plate.
Discard the butter from the pan then return to heat. Add the cream. Bring to boil then whisk in the remaining butter.
Pour this sauce over the steaks and serve immediately.