Steak With Mustard and Green Peppercorns

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

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2 (6 1/2ounce)  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

1. 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.
2. Using tongs, transfer steaks to plate; tent with foil to keep warm.
3. Add shallots and peppercorns to skillet. Sauté until shallots soften, about 2 minutes.
4. Add broth, mustard and cream, then brandy; boil until sauce thickens enough to coat spoon, about 7 minutes. Season with salt and pepper.
5. Cut steaks crosswise into scant 1/2-inch-thick slices. Overlap slices on 2 plates; spoon sauce alongside and serve.