The Brickyard Barn Inn's
Sauteed Steak with Brandy-Cream Sauce
(or Steak Au Poivre)
(serves 2)

Ingredients:
   2 Tablespoons colorful peppercorn mixture
   1 Teaspoon Coriander seeds
   2 good quality steaks, like KC Strips (about 1 inch thick)
   1 Tablespoon butter
   1 Tablespoon vegetable or olive oil
   1/4 cup whipping cream
   1/4 cup brandy

Directions:
Coarsely crush the peppercorns and coriander seeds using a mortar and pestle (see notes). Pat steaks dry and coat both sides with peppercorn mixture; press the mixture into the surface of the steaks. In a 10-inch heavy skillet heat the butter and oil over moderate heat until hot but not smoking and cook steaks 4 minutes on each side for medium-rare. Season steaks with salt and transfer to heated plate; tent with foil.

Pour off excess fat from skillet and add cream and brandy. Boil mixture, scraping up browned bits, until sauce thickens enough to coat back of spoon, about 1 to 2 minutes. Season lightly with salt. Spoon sauce over steaks. Serve.

Notes: If you don't have a mortar and pestle, you can use a ziplock baggie and the bottom of a heavy skillet. Seasoning steaks before cooking with salt makes them tough and dries the meat out by drawing out a lot of the juices too early in the cooking process. Don't worry about the brandy alcohol because it will evaporate before the sauce is done.

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