From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


  • 4 (3/4-inch thick) boneless shell or sirloin steaks, trimmed
  • Salt, to taste
  • 4 tablespoons crushed peppercorns
  • 6 tablespoons butter or margarine, divided
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped green onions or shallots
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon butter or margarine, melted
  • 1 tablespoon all-purpose flour
  • 1/4 cup brandy
  • 1 tablespoon chopped parsley

Preheat oven to 250 degrees.  Sprinkle steaks with salt and firmly press peppercorns into each side.  In a skillet, heat two tablespoons butter and oil over medium to medium-high heat.  Saute steaks 2 to 3 minutes per side for medium-rare meat.  Regulate heat so that meat is not scorched.  If steaks are too large for one skillet, divide ingredients between skillets or cook in two batches.  Transfer steaks to a warmed platter and place in oven.  Drain drippings from pan.  Add onions and wine to pan, cooking one minute.  Stir in cream and mustard, bringing to a boil.  Combine melted butter and flour, blending well; stir into sauce until smooth.  Add brandy.  Remove sauce from heat and add four tablespoons butter, one at a time, rotating skillet until butter is melted.  Pour sauce over steaks, sprinkle with parsley, and serve.


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