Steak With Mustard and Green Peppercorns |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Nothing beats a good steaks and this recipe is tops. I get huge reviews every time I serve this one. Works well with chicken and veal scaloppine also Ingredients:
2 (6 1/2 ounce) beef tenderloin steaks (each about 1 inch thick) |
1 tablespoon butter |
3 tablespoons shallots, chopped |
1 teaspoon green peppercorns in brine, drained and chopped |
2/3 cup low sodium chicken broth |
2 tablespoons whole grain dijon mustard |
2 tablespoons whipping cream |
1 1/2 tablespoons brandy |
Directions:
1. Sprinkle steaks with salt and pepper. Melt butter in heavy medium skillet over medium heat. Add steaks and sauté until brown and cooked to desired doneness, about 6 minutes per side for medium-rare.
2. Using tongs, transfer steaks to plate; tent with foil to keep warm.
3. Add shallots and peppercorns to skillet. Sauté until shallots soften, about 2 minutes.
4. Add broth, mustard and cream, then brandy; boil until sauce thickens enough to coat spoon, about 7 minutes. Season with salt and pepper.
5. Cut steaks crosswise into scant 1/2-inch-thick slices. Overlap slices on 2 plates; spoon sauce alongside and serve.
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