Steaks in Purgatory (1973)

• 6 small sirloin steaks, 1 inch thick
• 6 tomatoes, peeled, seeded, chopped
• 2 tbspns brandy
• 1/4 cup olive oil
• 1/4 cup flour
• 1/4 cup parsley. chopped
• 1/2 tspn freshly ground pepper

Flour steaks. In a large skillet over high heat, brown the steaks quickly, then remove steaks and cook the tomatoes, olive oil. parsley, pepper and brandy until the tomatoes are almost reduced to a puree.

Add the steaks, and cook to your taste-- rare, 5 to 8 minutes; medium, 8 to 10 minutes; well cone, anything after 12 minutes. Serve on buttered toast with a little of the sauce.  Serves 6.

Variations: add a clove of garlic for an Italian touch; curry for an Indian touch; Sherry along with the brandy for a Spanish effect; the combinations are endless.

(Origin - "The First Brandy Cookbook" by Malcolm R. Hebert. Part of the Nitty Gritty Productions cookbook series, 1973)