Brandy with Beef Steak - serves 4

2 1/4 lbs beef top loin or strip steaks, cut 1" thick
1 tbsp cracked peppercorns
2 tbsp butter or margarine
1/4 cup chopped shallots
2 tbsp butter or margarine
1 Beef bouillon cube
3/4 cup boiling water
1/4 cup Brandy or Cognac

Place steak in waxed paper. Sprinkle with 1/3 tsp. cracked peppercorns; rub over meat and press in with heel of hand.
Turn steak over, add another 1/3 tsp. of pepper. Repeat with remaining steaks. In electric skillet,melt 2 tbsp. butter with heat control set at 350 degrees.Cook steaks about 2 to 6 minutes on each side, depending on doneness.
Transfer steaks to a serving plate. Keep warm in a 200 degree oven. In electric skillet, cook shallots in remaining 2 tbsp. butter with heat control set at 350 degrees until tender,about 1 minute.
Add bouillon cube to 3/4 cup boiling water and dissolve. Add bouillon liquid to skillet, boil rapidly for 1 minute, while stirring to scrape up browned bits from pan. Add steaks to pan. Carefully, heat brandy or cognac in a ladle over direct heat. Ignite. Carefully,pour over steaks. When flame dies, serve.