Peppered Steak in Cream Sauce

25 g (1 oz) butter
225 g (8 oz) baby onions, halved
½ tsp Schwartz Garlic Granules
1 tbs Schwartz Coarse Ground Black Pepper
4 sirloin steaks
1 tbs brandy
284 ml (½ pint) carton single cream
Salt to taste

Meanwhile, Press the Black Pepper onto the steaks and grill according to taste. Transfer to a serving plate.

Melt butter in a large frying pan and fry the onions and garlic for 3-4 minutes until softened. Add brandy. Stir in the cream and bring to the boil, stirring. Season with salt to taste and serve with the steaks.

Makes 4 servings.