BEEF: Grinding beef is simple if using a food processor with steel blade attached. Otherwise, cut meat up into small pieces and use a Chinese cleaver to do so. Meat chopped in this way retains its texture and tastes better.

CHOPPED STEAK WITH PEPPERCORNS AND SAUCE:

2 lbs home-ground or finely chopped sirloin of beef                           

4 tbsp. grated onions

2 cloves garlic                                                 

1 tsp. salt

2 tbsp. black peppercorns                               

1 tbsp. butter

2 tbsp. cooking oil                                          

4 tbsp. brandy, warmed

½ cup beef stock                                            

½ cup whipping cream

In a large non-reactive bowl, combine ground sirloin with garlic, onions and salt. Mix well and form mixture into four ½-inch thick rounds.

Ground peppercorns in a coffee grinder or use a mortar and pestle to do so, and press pepper onto both sides of each meat round.

In a heavy skillet over medium-high heat, heat oil and melt butter. Cook beef patties for 3 minutes on each side for rare meat, or longer according to taste. Remove pan from heat and pour in warm brandy. Quickly ignite liquor with a long match, shaking the pan until the flames go out. Transfer meat patties to a heated serving platter and keep warm.

Add beef stock and whipping cream to skillet and bring mixture to a boil, stirring and scraping brown bits from bottom and sides of the skillet. Reduce liquid over high heat until about ½ cup and adjust seasoning if necessary. Pour sauce over beef to serve.