Prep 10 mins
Cook 20 mins
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
- 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
- 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.