Steak with Mustard and Green Peppercorns

4.5(42)

The Kitchen Conservatory, a popular St. Louis cooking school, knows how the superb beef of the Midwest should be cooked. Suitable accompaniments are baked potatoes, steamed carrots and a green salad. Complete the meal with a pear tart.

by Epicurious·published 2004-08-20

Open original recipe

Servings

Makes 2 servings

Total time

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Calories / serving

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Ingredients (8)

serves

2 6- to 7-ounce beef tenderloin steaks (each about 1 inch thick)
1 tablespoon butterbutter
3 tablespoons chopped shallotsshallot
1 teaspoon drained green peppercorns in brine, chopped
2/3 cup canned low-salt chicken broth
2 tablespoons whole grain Dijon mustardmustard
2 tablespoons whipping creamcream
1 1/2 tablespoons brandybrandy

Instructions (3 steps)

01Sprinkle 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.
02Add 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.
03Cut steaks crosswise into scant 1/2-inch-thick slices. Overlap slices on 2 plates; spoon sauce alongside and serve.