Shelly's Recipe

PEPPER STEAKS II

Category: Beef Steaks

2 pounds Top-grade steak -- cut 1 inch thick
2 tablespoons peppercorns
Salt to taste
3 tablespoons butter
1 tablespoon parsley, minced
Few drops oil from pressed garlic
3 tablespoons beef broth and cognac
Water cress or parsley, for garnish

Dry steaks with paper towel. Crush peppercorns coarsely with rolling pin. Rub and press them into both sides of the steaks. Let steaks stand at room temperature for several hours, or until the meat absorbs the flavor of the pepper.

Preheat grill. Broil steaks 3-4 inches from source of heat until brown; turn and grill on reverse side about 5 minutes longer for very rare meat; longer for well-done. Transfer steak at once to a heated platter and salt to taste. Pour cooking juice from broiler pan into a small skillet, adding butter, parsley, garlic oil, beef broth and cognac. Cook over medium heat until sauce is reduced in volume by 1/2. Pour over steak. Garnish with watercress or parsley. Serve at once.