Directions
- 1Lightly coat the steaks with flour.
- 2In a pan, melt the clarified butter over medium-high heat.
- 3Sear the steaks for about 3 minutes per side, then remove and keep warm.
- 4Deglaze the pan with brandy, letting the alcohol evaporate.
- 5Add the beef broth, green peppercorns, and Dijon mustard. Stir well.
- 6Lower the heat and pour in the heavy cream, letting it simmer until the sauce thickens.
- 7Return the steaks to the pan, coating them with the sauce.
- 8Cook to your preferred doneness.
- 9Serve hot with the creamy peppercorn sauce.
Ingredients
- 4 beef tenderloin steaks
- 2 tbsp green peppercorns in brine
- 0.33 cup heavy cream
- 2 tbsp Dijon mustard
- 0.5 cup beef broth
- 2 tbsp brandy
- 1.5 tbsp clarified butter
- 1 salt
- 1 all-purpose flour
Equipment
stringbaking panfrying pantongsspoonknifefork
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