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The Vermont Inn
Steak au Poivre
Lightly coat the outside of the steaks with cracked pepper. Brown the steaks on both sides in a large, lightly salted preheated sauté pan (the timing depends on how rare you wish the steaks to be).
Remove the steaks from the pan and deglaze the pan with the brandy. Add the vinegar, mustard, jelly, Tabasco, and brown sauce. Heat, stirring, until the jelly is dissolved; pour over the steaks.
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