BLACK PEPPER CRUSTED STEAK WITH RED WINE CREAM SAUCE

Ingredients

4  (8 – 10 oz) Striploin steaks

Black Pepper

¼ cup butter

2 tablespoons olive oil

1 large onion finely chopped

3 tablespoons Brandy

1/3 cup of Red Wine

1 cup beef Broth

1/3 cup heavy cream

1 teaspoon mustard

Directions

1. Apply black pepper generously on both sides of the
   steaks and press evenly on both sides. Allow to stand for at least 1/2 hour or up to overnight.
   
2. In a large sauté pan sear heat oil and butter until bubbling, being careful not to burn butter. Sear steaks 3-5 minutes on either side (6-7 minutes on either side if you like it well done), depending on the thickness of the steaks. Place on a platter, cover with foil and allow to rest.
   
3. Add onions to the pan, add more butter if required; sauté for 2 to 3 minutes. Add brandy and cook for a 1 minute or 2, then add the red wine, bring to boil for about 2 to 3 minutes.
   
4. Add the stock and allow to simmer for approximately 5 minutes. finally add in the cream and mustard, whisk together and leave to cook and reduce until sauce thickens.
   
5. Cut the steak diagonally into thin slices, and spoon sauce over steak.