2 lb Top round beef steak, cut
1 inch thick
1 1/2 tb Crushed black (Java) pepper
1 tb Butter
1/4 ts Garlic powder
1 tb Vegetable oil
1/4 c  Dry red wine
2 tb Cognac
1/2 c  Heavy cream (optional)
2 tb Fresh chopped parsley
Salt
Parsley sprigs

This is SOOOO good. I make it without the sour cream and it is SOOOO good
without the sour cream that it is probably devine with it. Warning: once
you start cooking this, you should have your accompaniments ready; the
cooking goes pretty fast. I heat up a toaster oven first and when the time
comes to keep the steak warm, I turn OFF the toaster oven and pop the steak
in (it JUST fits). Combine crushed pepper, butter, and garlic into a paste.
Spread evenly on both sides of the steak. Heat oil in heavy frying pan over
medium high heat. When very hot, add steak and brown evenly on both sides.
Allow 7 minutes per side for rare, 8 minutes for medium rare, and 9 minutes
for medium. Place steak on a serving platter and keep warm. Deglaze the pan
with the wine and cognac and cook 1 minute. Reduce heat, add cream and
chopped parsley and continue cooking 1-2 minutes, stirring constantly.
Season to taste with salt. Carve steak diagonally across the grain into
thin slices. Pour the sauce over steak and garnish with parsley.