Instructions: 1. Coat both sides of steaks evenly with pepper; sprinkle with salt.

2. Heat oil in large skillet over medium-high heat. Add beef and cook 1 1/2 to 2 minutes per side for medium-rare. Transfer to serving platter; cover and keep warm.

3. Discard drippings from skillet. Add butter and melt over medium-high heat. Add shallots and cook until softened, 1 minute. Add brandy; carefully ignite with long match, shaking pan constantly until flame dies down. Pour in beef broth and boil 3 minutes. Stir in cream; boil until sauce is thickened, 1 minute. Stir in parsley. Pour sauce over beef. Serve immediately.

Total prep time: 15 minutes Degree of difficulty: Easy

Happy holidays from everyone at Ladies Home Journal!

LHJ! Happy Chanukah, and Merry Christmas (a day early)! This thin-sliced cut of beef with a coating of cracked pepper cooks fast and looks elegant, served with a splash of brandied cream sauce.

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