Steak Tenderloin in a Pink Peppercorn Sauce

The steak with pink peppercorns turned out to be another one of those meals that was quick
and easy and tasted great! Where the green peppercorns were softer and milder the pink peppercorns were harder and stronger. Combined with the crushed black peppercorns this steak was really peppery, which I liked.

Steak Tenderloin in a Pink Peppercorn Sauce

ingredients

• 1 tablespoon mixed peppercorns (roughly crushed)
• 2 steaks
• salt to taste
• 1 tablespoon oil
• 1 tablespoon butter
• 1 shallot (chopped)
• 1 tablespoon pink peppercorns in brine
• 1/4 cup red wine
• 1/4 cup beef broth
• 1 teaspoon dijon mustard
• 1 tablespoon parsley (chopped)

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 per side for medium-rare and set aside.
4. Melt the butter in the pan.
5. Add the shallots and peppercorns and saute until the shallots are tender, about 4 minutes.
6. Add the red wine and deglaze the pan.
7. Add the beef stock and mustard and simmer to reduce by half.

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