HHB wrote:

> Doesn't Julia's first book have a recipe...I believe you lightly score
> the steaks and insert freshly cracked peppercorns into the slight scores
> several hours to overnight prior to cooking and use butter and brandy
> with the deglazed style sauce. I'm not possitive as I made this 30 odd
> years ago the first and only time I tried it, it was good but not to my
> tastes at that time.

Speaking of which, although this isn't quite what the OP was after, I've had
good results following the Good Eats recipe:

Good Eats Strip Steak with Pepper Cream Sauce
4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick
Kosher salt
2 teaspoons black peppercorns, coarsely crushed
2 tablespoons clarified, unsalted butter
3/4 cup beef stock or broth
3 tablespoons cognac
3/4 cup heavy cream
1 tablespoon green peppercorns in brine, drained and slightly crushed

Preheat oven to 200 degrees F.

Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a
12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add
steaks and cook until browned on both sides, about 2 minutes per side for
medium-rare and 3 minutes per side for medium. Remove steaks from pan and
place on a rack set on a sheet pan; place in oven to keep warm.

Add the stock to the saute pan and whisk until the crispy bits release from
bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over
medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan.
Increase heat to high and cook, whisking continually, until sauce thickens
slightly, just enough to coat the back of a spoon; this will take 5 to 7
minutes.

Season the sauce, to taste, with kosher salt. Place steaks on plates, top
with sauce, and serve immediately.


Bob