Steak Au Poivre

Coarsely crack peppercorns.Sprinkle both sides of steak with crushed peppercorns, pressing in firmly with fingers.Let steak stand at room temperature for 30 minutes.

Melt the butter in a heavy saute pan over medium high heat.Saute the steaks, turning once when browned, to medium rare.

Remove steak to a warm plate.Mix brandy, water and glace together.Deglaze the pan with brandy mixture.

Turn heat to low, simmer until sauce is thickened and reduced by half, about 5 minutes.Pour over steak and serve.