Serves: 4
Total Calories: 1,026
Place peppercorns between several thicknesses of waxed paper on a cutting board. With a wooden mallet or the edge of a rolling pin, coarsely crush peppercorns. Press pepper into both sides of steaks with the palm of your hand.
Heat a heavy 10-inch skillet over medium-high heat. When very hot, heat butter or margarine in oil until melted. Add steaks and fry for 2 minutes on each side or until well browned. Reduce heat to medium and cook for 3 minutes for medium or until desired doneness.
Meanwhile, in a small saucepan over low heat, heat chutney until warm. Spoon over steaks. In another small saucepan, warm brandy. Immediately pour over steaks and ignite, (Have a lid handy to control the flames.) When flames die, spoon sauce over meat. Serve on a warm platter.
This Peppered Steak recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.
