Killer Pepper Steak

• tenderloin - preferred
• crushed peppercorns
• pepper oil
• jalepeno peppers
• red pepper
• green pepper
• chopped garlic
• mushrooms
• tomato concasee (coarsely chopped and ground tomatoes)
• clarified butter
• California brandy
• light cream

Slice the steak into thin strips

Slice the vegetables

Crush the pepper corns

Heat the pan containing the clarified butter

Sprinkle not more than one drop of pepper oil ( not oil with peppers in them but the real extract of pepper) on the steak slices

Add the steak and pepper corns to the pan, sear and turn, and sear again

Add the chopped vegetables

wait for a minute and add a little pre warmed brandy

Cook for 20 to 30 seconds and flambe

Add the light cream. When the cream bubbles rapidly wait a beat or two then take the pan off to check for thickness of the sauce. Return to heat to thicken up. Watch it carefully and stir frequently using a wooden spatular.

Serve it with rice, vegetables, and lots of love. Yours to the food and the diners back to you.

This recipe comes to you from the best cooks in the world - Randall and Soderman, chefs extraordinaire