Crush peppercorns in mortar with pestle
or in clean cloth with hammer or flat side of meat mallet.
Press crushed peppercorns into both sides
of steak with palm of hand. Cover with waxed paper
and let stand in refrigerator 30 min.
Heat butter to bubbling in large frying pan.
Add steaks and pan fry 3-4 min. Turn.
Sprinkle with salt and brown on second side,
cooking to rare-3-4 min. Sprinkle salt on second side
and remove steaks to warm platter and keep hot.
Sprinkle with parsley.

Sauce:
Stir brandy into drippings and cook 5 min.,
stirring occasionally. Add heavy cream and
cook slowly 10 min., stirring constantly.
Serve with steaks.