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Categories:Viewed: 74 - Published at: 3 years ago
Ingredients
- 2 x beef tenderloin steaks (6-oz) (1 1/2-inch thick) Coarsely cracked pepper
- 1 Tbsp. butter
- 3 Tbsp. brandy
- 1/2 c. whipping cream
- 2 tsp liquid removed green peppercorns in brine coarsely minced
- 1 tsp Dijon mustard
Method
- Season steaks with salt and generous amount of cracked pepper.
- Heat butter in heavy large skillet over high heat.
- Add in steaks and cook to desired degree of doneness, about 4 min per side for rare.
- Transfer steaks to plate.
- Tent with foil to keep hot.
- Remove skillet from heat.
- Add in brandy to skillet and ignite with match.
- Return skillet to heat and bring brandy to boil, scraping up any browned bits.
- Add in cream and green peppercorns and boil till reduced to sauce consistency, about 2 min.
- Whisk in mustard.
- Season sauce with salt if necessary.
- Pour sauce over steaks and serve immediately.
- Serves 2.
