BEEF: Pepper Steaks are a family favourite. Adding sauce makes it even better.

PEPPER STEAKS WITH HORSERADISH SAUCE:

4 sirloin steaks                                                

2 tbsp. black peppercorns

salt to taste                                                                  

horseradish sauce:

   2 tbsp. brandy                                              

   3 tbsp. beef stock

   4 tbsp. 18% cream                           

   1 tbsp. grated horseradish

   ½ tsp sugar

Crack peppercorns in a spice grinder and use it to cover the steaks on both sides.

Cook steaks on a hot, lightly-oiled barbeque grill over direct heat for 5-10 minutes, or until cooked to taste. Add salt to taste after first side is cooked. Alternately, cook steaks in oil and butter in a heavy skillet over medium-high heat for 3-4 minute per side, depending on thickness of the steaks and preference for doneness. Add salt to taste to the steaks after cooking the first side. Keep warm.

Put brandy and beef stock in a small saucepan and bring it to the boil over medium-high heat. Reduce heat to low and add in horseradish, sugar and cream. Heat through but do not boil. Adjust seasoning. Serve sauce with steaks.