When you are flaming food it is better to use high proof spirits as they will burn
better. Whatever spirit you use should in any case have an alcohol content of 38%.
24 black peppercorns
2 fillet steaks 1/2teaspoon salt
5 tablespoons oil
few drops Tabasco sauce
5 tablespoons brandy
2 tablespoons butter
Crush the peppercorns with the blade of a heavy knife or with a pestle.
Salt the steaks.
Sprinkle the crushed peppercorns on both sides of the steaks and press in well
with a knife.
Heat the oil in a frying pan and fry on each side for 1-2 minutes, or
longer according to taste.
Pour the Tabasco sauce and brandy over the steaks,
carefully set alight and let the flames go out.
Add the butter and allow to melt in the pan juices.
Serve immediately on warmed plates, with mashed potatoes and a mixed salad.
