Steak Tenderloin in a Green Peppercorn Sauce

The peppercorn crust was nice and crunchy and provided a great contrast in texture to the juicy steak within.

Steak Tenderloin in a Green Peppercorn Sauce

ingredients

• 1 tablespoon mixed peppercorns (roughly crushed)
• 2 steaks
• salt to taste
• 1 tablespoon oil
• 1 tablespoon butter
• 1 shallot (chopped)
• 2 tablespoons brandy
• 1 tablespoon green peppercorns in brine
• 1/2 cup beef broth
• 2 tablespoons heavy cream
• 1 teaspoon dijon mustard

directions

1. Press the steaks into the peppercorns to coat and season with salt.
2. Heat the oil in a pan.
3. Sear the steaks on high heat on both sides for about 2-4 minutes and set aside.
4. Melt the butter in the pan.
5. Add the shallots and saute until tender, about 4 minutes.
6. Add the brandy and deglaze the pan.
7. Add the peppercorns, beef stock, heavy cream and mustard and simmer to reduce by half.
8. Remove from heat and mix in any juices collected under the steaks.

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