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Source |
Total Carbohydrates: 4 per serving Servings: 2 |
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Beef Steaks with
Peppercorn Sauce |
Prep Time: 30 min |
2 6 oz 1 1/2-inch-thick beef tenderloin steaks
Coarsely cracked pepper
1 tbsp butter
3 tbsp brandy
1/2 cup whipping cream
2 tsp drained green peppercorns in brine -- coarsely chopped
1 tsp
1. Season steaks with salt and generous amount of cracked pepper. Melt butter
in heavy large skillet over high heat. Add steaks and cook to desired degree of
doneness, about 4 minutes per side for rare.
2. Transfer steaks to plate. Tent with foil to keep warm. Remove skillet from
heat. Add brandy to skillet and ignite with match. Return skillet to heat and
bring brandy to boil, scraping up any browned bits.
3. Add cream and green peppercorns and boil until reduced to sauce consistency,
about 2 minutes. Whisk in mustard. Season sauce with salt if necessary. Pour sauce
over steaks and serve immediately.