This is an Albert Stockli recipe from my former Harvard colleague, Beardsley Ruml. "The gravy is a flavorful surprise."
One inch thick sirloin or tenderloin steaks
Whole peppercorns, chopped
2 Tbsp Butter
2 Tbsp Flour
2/3 Cup Beef boullion cube dissolved in water
5 oz Brandy
1 tsp Kitchen Bouquet
1/2 Tbsp Dijon mustard
1/2 tsp Worcestershire sauce
1. With a large knife, chop the whole peppercorns into small chunks, 3 or 4 per corn. Spread the chopped peppercorns over both sides of the steaks and press them into the meat. The amount of pepper is variable but my habit is to use about 2 tablespoons for both sides (about 25 peppercorns).
2. Fry the steaks in a very hot pan in a little oil until they are cooked on the outside but still raw in the middle. Place them in a 350 degree oven while making the gravy and they will cook to medium rare.
3. Pour any remaining oil from the pan without losing any dislodged peppercorns. Add the butter and, when melted, the flour and cook the roux for at least a minute. Add the beef stock and brandy and cook for another minute, stirring to smoothen. Stir in the remaining ingredients. Serve over the hot steaks on hot plates.