| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
August 1991 |
1 |
servings |
INGREDIENTS
| 2 |
|
Beef tenderloin steaks; (6-ounce) (1 |
|
|
; 1/2-inch thick) |
|
|
Coarsely cracked pepper |
| 1 |
tb |
Butter |
| 3 |
tb |
Brandy |
| 1/2 |
c |
Whipping cream |
| 2 |
ts |
Drained green peppercorns in brine; coarsely chopped |
| 1 |
ts |
Dijon mustard |
INSTRUCTIONS
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.
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. 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.
Serves 2.
Bon Appetit August 1991
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