Ingredients
1
tablespoon butter
2
teaspoons all-purpose flour
1/4
cup water
1/4
cup whipping cream
2
tablespoons brandy
2
teaspoons green peppercorns in brine (from 3.52-oz. can), drained, rinsed
1/2
teaspoon beef-flavor instant bouillon
1/8
teaspoon salt
4
(8-oz.) boneless beef top loin steaks (New York, Kansas City or strip steaks)
4
teaspoons olive oil
2
teaspoons garlic-pepper blend
Preparation
Heat grill. Melt butter in small skillet over medium heat. Add flour; cook and stir until well combined. Add all remaining sauce ingredients; cook until smooth and thick, stirring constantly. Cover to keep warm.
Brush steaks with olive oil. Sprinkle garlic-pepper blend evenly over 1 side of each steak.
When ready to grill, place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until of desired doneness, turning once.
To serve, place each steak on individual serving plate. Top each with peppercorn sauce.
