Instructions: Sprinkle both sides of steaks with 1/2 the peppercorns. Press pepper into steaks and form into a neat round shape.

Heat 1/2 the butter in a pan and cook steaks to required degree of doneness. Remove from pan and keep warm.

To make the sauce:
Dice onions.

Add remaining butter, onions and remaining peppercorns to the same pan and gently cook for 1 minute, then add brandy and flame. Reduce by half, add beef stock and cream and reduce until a sauce consistency is obtained.

Note:
You can thicken this sauce slighty with cornflour if desired.

Return steaks to pan for 1 minute to heat through, season, and finish with chopped parsley.

* Serve with Potato Casserole and fresh green salad.

You can use fillet, T-bone, rump or scotch fillet for this recipe.

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