As a guy I love steak and few things pair as well with steak as mustard and pepper. They just help bring out the meaty goodness of the beef. This recipe uses green peppercorns which give a slight saltiness to the dish as well and help to highlight the steak flavor even more. Serve with simple baked or roasted potatoes.
2 SERVINGS; CAN BE DOUBLED
- 2 6- to 7-ounce beef tenderloin steaks (each about 1 inch thick)
- 1 tablespoon butter
- 3 tablespoons chopped shallots
- 1 teaspoon drained green peppercorns in brine, chopped
- ⅔ cup canned low-salt chicken broth
- 2 tablespoons whole grain Dijon mustard
- 2 tablespoons whipping cream
- 1½ tablespoons brandy
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 ½-inch-thick slices. Overlap slices on 2 plates; spoon sauce alongside and serve.
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