Steak with Creamy Peppercorn Sauce

 Steak with Creamy Peppercorn Sauce

Ingredients:

2 beef tenderloin steaks (about 6 ounces each)

Salt and freshly ground black pepper to taste

1 tablespoon olive oil

2 tablespoons whole black peppercorns, crushed

For the Peppercorn Sauce:

1 tablespoon butter

1 shallot, finely chopped

1/4 cup brandy or beef broth

1 cup heavy cream

1 teaspoon Dijon mustard

Salt to taste

Directions:

1. Season the beef tenderloin steaks generously with salt and freshly ground black pepper on both sides. Press the crushed black peppercorns into both sides of the steaks.

2. In a large skillet, heat the olive oil over medium-high heat. Add the steaks and cook for 4-5 minutes per side, or until they reach your desired level of doneness. Remove the steaks from the skillet and set aside, tented with foil to keep warm.

3. In the same skillet, add the butter and finely chopped shallot. Sauté over medium heat until the shallot is softened and translucent, about 3-4 minutes.

4. Carefully add the brandy or beef broth to the skillet, allowing it to simmer and reduce by half, about 2-3 minutes. Be cautious as the alcohol may ignite briefly.

5. Stir in the heavy cream and Dijon mustard. Simmer for another 3-4 minutes, or until the sauce thickens slightly.

6. Season the sauce with salt to taste. Return the steaks to the skillet, spooning the sauce over them to coat. Allow the steaks to warm through for an additional 1-2 minutes.

7. Remove from heat and serve immediately, with the creamy peppercorn sauce drizzled over the steaks.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 600 kcal per serving | Servings: 2 servings