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The tangy flavor of green peppercorns distinguishes the creamy sauce for this tender steak. You can buy the peppercorns canned (packed in salt water or vinegar) or dried; the recipe works well with either kind, though the canned type will be slightly softer.

Steak with Green Peppercorn Sauce

1 1/2 to 2 pounds tender boneless beef steak, cut 1 to 1 1/2-inches thick

1 tablespoon butter or margarine

1 tablespoon olive or vegetable oil

6 tablespoons brandy, warmed

1/4 to 1/2 cup minced shallots

1 to 2 tablespoons canned green peppercorns, rinsed and drained; or 1 to 2 tablespoons dried green peppercorns

3/4 cup whipping cream or creme fraiche

1 tablespoon Dijon mustard

1 tablespoon dry tarragon

Salt and ground black pepper

1. Trim fat from steak or score fat to prevent meat from curling as it cooks
2. Melt butter in oil in a wide frying pan over medium-high heat. add meat and cook, turning once, until well browned on both sides and done to your liking; cut to test (6 to 8 minutes for rare).
3. Move pan into an open area, away from exhaust fans and flammable items. Add brandy and ignite; shake or tilt pan until flame dies. Transfer meat to a serving dish and keep warm.
4. Add shallots to pan; cook over high heat, stirring, until shallots are soft, about 2 to 3 minutes. Add peppercorns, cream, mustard and tarragon. Bring to a boil; boil, stirring, until large, shiny bubbles form and sauce is slightly thickened, about 3 to 4 minutes. Stir in any accumulated meat juices from serving dish. Season with salt and pepper; pour over meat.

Makes 4 to 6 servings.