Pepper Steak Flambe

Steak becomes extraordinary with a few basic but spicy ingredients.

Ingredients:

• 1-1/2 teaspoon whole black peppercorns
• 2 boneless tender steaks (3/4 inch thick)
• Salt to taste
• 1 tablespoon butter
• 2 tablespoon dry red wine
• 1/2 teaspoon worcestershire sauce
• 2 tablespoon brandy
• 1 tablespoon minced parsley

Directions:

• Crush peppercorns with a mortar and pestle.
• Trim excess fat from steaks and slash remaining fat around edges to prevent curling.
• About 1 hour before serving, sprinkle crushed peppercorns evenly over both sides of each steak.
• Place steaks on wax paper and, using heel of hand, press peppercorns into meat on both sides.
• Cover steaks with wax paper and let stand at room temperature.
• About 10 minutes before serving, heat butter in a large heavy skillet over medium heat.
• Sprinkle steaks with salt.
• Place in hot pan to sear.
• Turn steaks when browned and brown other sides.
• lace on dinner plates; cover loosely to keep warm.
• Reduce heat and quickly add wine to skillet.
• Stir to dissolve pan brownings.
• Add worchestershire sauce.
• Boil until syrupy.
• Remove skillet from heat to cool slightly.
• Add brandy and carefully ignite with a long match. 
• Shake pan until flames subside.
• Pour sauce over steaks.
• Garnish with minced parsley.