Steak With Mustard and Green Peppercorns

Name: Steak With Mustard and Green Peppercorns
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 serving(s)
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

Submitted by Abby Girl

"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"

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Ready In:: 30mins
Ingredients:: 8
Serves:: 2

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

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.
Using tongs, transfer steaks to plate; tent with foil to keep warm.
Add shallots and peppercorns to skillet. Sauté 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.