I saw this recipe in House Beautiful and it looked so simple and so delicious that I had to try it. Beef tenderloin is hard not to like and the sauce really is what takes the tenderloin to the next level. I made this for my mother and sister and awaited their comments. The sauce was divine but the peppercorn quantity overpowered the over flavors, so I have cut the quantity of peppercorns in half in this recipe. I served the steaks with a simple salad and the three of us were more than satisfied with the quantity of food.
4 servings
Ingredients:
1/2 TBSP mixed cracked peppercorns (or black peppercorns)
1/4 tsp. salt
1/8 tsp. pepper
1 pound beef tenderloin (filet mignon) cut into four, 4-ounce steaks
2 TBSP butter
1 TBSP olive or canola oil
1 TBSP Dijon mustard
2 TBSP brandy
2 TBSP cream
4 servings
Ingredients:
1/2 TBSP mixed cracked peppercorns (or black peppercorns)
1/4 tsp. salt
1/8 tsp. pepper
1 pound beef tenderloin (filet mignon) cut into four, 4-ounce steaks
2 TBSP butter
1 TBSP olive or canola oil
1 TBSP Dijon mustard
2 TBSP brandy
2 TBSP cream
- Coarsely pound the peppercorns in a Ziploc bag with a rolling pin or meat tenderizer.
- Combine salt, pepper and meat in a bowl and toss until the steaks are fully seasoned on all sides.
- In a large, heavy skillet over high heat, melt the butter into the oil. When the foaming has subsided, ad the steaks and sauté for about 1 1/2 minutes per side for perfect medium rare.
- Transfer the steaks to serving platter and cover to keep warm.
- Add peppercorns, mustard, brandy and cream to the skillet, cooking for a minute or two until the ingredients come together to form a sauce, using a spatula to break up bits stuck to the pan. Pour the sauce over the steaks and serve immediately.
