Steak au Poivre

Steak au Poivre

4 strip steaks

cracked black pepper to taste

1/4 cup Butter

1/4 cup green onion, chopped

1/3 cup beef stock or 1 tsp. instant beef bouillon granules and

1/3 cup water

1/4 cup brandy

Sprinkle each side of the steak with black pepper, pressing the pepper into the meat with heel of hand.

Melt 2 Tbs. butter in a skillet. Add strip steaks and cook over medium high heat 3-4 minutes per side for “medium” or until desired degree of doneness. Remove to warm platter.

Melt remaining butter and sauté green onions until tender, about 1 minute. Add beef stock, boil rapidly over high heat 1 minute, scraping up browned bits from pan. Stir in brandy, cook 1 minute more. Pour sauce over steaks.