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14 oz. New York steak
2 Tbsp. cracked black pepper
2 oz. brandy
1/5 can green peppercorn
1/3 jar mustard
3 Tbsp. whipping cream
4 oz. Bordelaise sauce

Cut and trim completely of all fat a 14 ounce prime
sirloin steak. Pound cracked black pepper all over steak.
Saute in clarified butter and finish in oven to desired temper-
ature. Add brandy to flambe green peppercorn, cream, Dijon
mustard and brown sauce. Serve steak in casserole with sauce
on side. Tableside flambe with brandy, then add sauce.
Transfer to plate and serve.

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