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title: peppercorn beef flambe categories: entree, french servings: 4

2 t cracked peppercorns

2 lb flank steak

1/4 c unsalted butter

1/4 c brandy

1/4 c cream

rub each side of beef with 1 teaspoon peppercorns pat or pound lightly to set coating deeply heat butter in a skillet, over a moderate flame add beef and saute for 4 minutes per side remove from pan to a carving board slice, across the grain into thin strips remove to a heated serving platter add brandy to the skillet and ignite to flame stir in cream, heat and stir until flames subside ladle sauce and loose peppercorns over steak strips serve hot

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