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Ingredientes
- 2 x beef tenderloin steaks (6-oz) (1 1/2-inch thick) Coarsely cracked pepper
- 1 Tbsp. butter
- 3 Tbsp. brandy
- 1/2 c. whipping cream
- 2 tsp liquid removed green peppercorns in brine coarsely minced
- 1 tsp Dijon mustard
Direcciones
- Season steaks with salt and generous amount of cracked pepper. Heat butter in heavy large skillet over high heat. Add in steaks and cook to desired degree of doneness, about 4 min per side for rare. Transfer steaks to plate. Tent with foil to keep hot. Remove skillet from heat.
- Add in brandy to skillet and ignite with match. Return skillet to heat and bring brandy to boil, scraping up any browned bits. Add in cream and green peppercorns and boil till reduced to sauce consistency, about 2 min.
- Whisk in mustard. Season sauce with salt if necessary. Pour sauce over steaks and serve immediately.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 215g | |
| Calories 616 | |
| Calories from Fat 390 | 63% |
| Total Fat 44.09g | 55% |
| Saturated Fat 25.06g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 189mg | 63% |
| Sodium 214mg | 9% |
| Potassium 417mg | 12% |
| Total Carbs 4.67g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.14g | 0% |
| Protein 26.91g | 43% |
