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Steak with Mustard and Green Peppercorns

    2 (6 oz.) beef tenderloin steaks (each about 1 inch thick)
    1 tablespoon butter
    3 tablespoons chopped shallots
    1 teaspoon drained green peppercorns in brine, chopped
    2/3 cup canned low-salt chicken broth
    2 tablespoons whole grain Dijon mustard
    2 tablespoons whipping cream
    1 1/2 tablespoons brandy

  Sprinkle steaks with salt and pepper. Melt butter in heavy medium
 skillet over medium heat. Add steaks and saute until brown and cooked
 to desired doneness, about 6 minutes per side for medium-rare. Using
 tongs, transfer steaks to plate; tent with foil to keep warm.

  Add shallots and peppercorns to skillet. Saute until shallots
 soften, about 2 minutes. Add broth, mustard and cream, then brandy;
 boil until sauce thickens enough to coat spoon, about 7 minutes.
 Season with salt and pepper.

  Cut steaks crosswise into scant 1/2-inch-thick slices. Overlap
 slices on 2 plates; spoon sauce alongside and serve.