Lorne Greene's Pepper Steak

Lorne Greene's Pepper Steak

2 tbsps. whole black peppercorns, crushed
3 tbsps. brandy
4 club steaks, each weighing 1 lb.
6 tbsps. butter (or margarine)
1 clove garlic, minced
2 tbsps. minced scallions
2 tbsps. Worcestershire sauce
1 tbsp. fresh lemon Juice
1/2 tsp. salt
2 tbsps. chopped parsley

In a small bowl, combine black pepper with brandy; let stand 1 hour. With the heel of your hand, press some of the pepper mixture into both sides of the steaks. Place steaks in snug-fitting dish. Pour remaining brandy over all. Cover and refrigerate 8 to 12 hours. In a medium saucepan, melt butter (or margarine). Add garlic and scallions; saute 3 minutes. Stir in Worcestershire sauce, lemon juice, salt and parsley. Remove from heat, set aside. Place steaks on broiler rack, under a preheated hot broiler 3-5 minutes on each side (or until meat is broiled to desired doneness). Remove steaks to heated platter. Spoon heated sauce over steaks just before serving. Great served with thick slices of beefsteak tomatoes and-or huge tossed green salad, and asparagus spears sprinkled with buttered crumbs. Serves 4.