R Bs Peppered Steaks With Cream Sauce

While I don't consider this an everyday meal, it's nice to have on a Saturday night with a good bottle of wine and good friends.. I usually serve this with twice baked potatoes and a Ceaser salad. Tip.. Have all the prep work and ingredients ready before starting steaks

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2  pieces beef tenderloin (about 1 inch thick and 8oz min.)
• 2  tablespoons butter
• 1  tablespoon extra virgin olive oil
• 1  tablespoon peppercorn, crushed
• 1  teaspoon garlic powder
• 2  tablespoons brandy
• 2  teaspoons cornstarch
• 3  teaspoons water
• 1⁄2 cup heavy cream
• 1  teaspoon beef bouillon granules (or to taste)
• 1⁄2 teaspoon lemon juice
• 2  tablespoons dry sherry
• 1⁄4 teaspoon kosher salt
• 4  slices French baguettes, toasted

Directions

1. In a sauce pan, heat cream to a low simmer.
2. Crush peppercorns in a coffee grinder.
3. Mix cornstarch and water together.
4. Toast French Baguette slices.
5. Pat steaks dry with a paper towel and dust with garlic powder and crushed peppercorns pressed firmly into steaks.
6. In a large skillet over medium high heat, melt butter and oil, add steaks and sear to medium rare.
7. Remove steaks, cover with foil and keep warm.
8. Remove skillet from heat and slowly pour in brandy and deglaze pan.
9. Add bouillon, lemon juice, wine and salt. Stir to mix well.
10. Slowly add cream to pan and mix completely.
11. Add cornstarch mixture to thicken as desired.
12. Place steaks on toasted baguette pieces and top with cream sauce.