Lisbon steak

4 tenderloin steaks, cut 1/2 inch thick
2 tablespoons of butter or margarine
1 pint container of heavy cream
1/2 teaspoon of black pepper
2 tablespoons of brandy
1-8 oz. can of mushrooms
salt to taste

1. Over medium heat, melt the butter in a 12 inch skillet. Fry the steaks turning them over after 2 minutes or so. You do not want to over cook them at this point. They will finish cooking later.
2. Add the cream,mushrooms to the steaks and cook for 5 minutes. Add the brandy and pepper and simmer over low heat. Simmer steaks for 5 to 10 minutes.
3. Serve with mashed potatoes or fries.