• 1 steak, thickly sliced
• 2 Tablespoons coarse black pepper
• 1 Tablespoon cooking oil
• 1 Tablespoon brandy
• 1 Tablespoon butter
• 1 Tablespoon heavy cream
• 1 teaspoon Dijon mustard

Coat steaks liberally on both sides with coarse black pepper. Drizzle a thin layer of coating of cooking oil onto a very hot pan and add steaks immediately to sear and seal. Cook for 4 minutes on each side (medium rare.) Remove steaks and allow pan to stand for 5 minutes.

Add brandy to the skillet, warm, and ignite to burn off remaining alcohol. Add butter, mustard, and cream, reduce and serve over steak.