1 teaspoon cracked black pepper
3/4 teaspoon chopped fresh basil leaves or 1/4 teaspoon dried basil leaves
3/4 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves
1/8 teaspoon onion powder
4 beef cubed steaks, (5 ounces each)
1 tablespoon butter or margarine
2 tablespoons brandy or beef broth
1/4 cup beef broth
1.Mix pepper, basil, rosemary and onion powder. Rub pepper mixture into both sides of each steak.
2.Melt butter in 12-inch skillet over medium heat. Cook beef in butter 7 to 8 minutes, turning occasionally, until medium-rare to medium. Remove beef from skillet; keep warm.
3.Add brandy and broth to skillet. Heat to boiling, stirring to loosen brown bits from bottom of skillet; reduce heat to low. Simmer uncovered 3 to 4 minutes or until slightly thickened. Serve beef with brandy mixture.