A standard on the menu of any respectable steak house is peppercorn steak, or "steak au poivre" as the French call it. There is some debate over the exact origins of this recipe (which French chef, or French king, and what era), but a thick juicy steak served with a peppercorn sauce has been popular in American homes and restaurants for at least 50 years. The steak is usually crusted with cracked black or green peppercorns, and served with a sauce with cognac, and cream or demi-glace. The following recipe uses crushed black peppercorns, brandy, beef stock, and cream. In many recipes the peppercorns are pressed into the steak before cooking. In this recipe (adapted from the Joy of Cooking, same ingredients, slightly different method), the steak is seared first, so you can get good flavorful browning without burning a bunch of peppercorns. After searing, then a peppercorn sauce is made and served over the steak. - Bonnie Foster

I'm not much of a beef eater, but this even appealed to me! Time for dinner I think. ;) - Bonnie Foster