STEAK AU POIVRE WITH BRANDY CREAM SAUCE

Ingredients

• 6 thick beef tenderloin steaks
• 2 tbsp black peppercorns, crushed
• 1 tbsp salted butter
• 1 tbsp extra-virgin olive oil
• 1/4 cup finely chopped onion
• 1 clove garlic, finely chopped
• 1/4 cup brandy
• 1/3 cup beef broth
• 1 tbsp Dijon mustard
• 1 cup whipping cream
• 1/8 tsp salt

Directions

1. Pat steaks dry with paper towels. Press crushed peppercorns evenly onto each side of steaks.
2. Melt butter with oil in large heavy frypan over medium heat. Add steaks and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to a platter; keep warm.
3. To prepare sauce, add onion and garlic to pan and sauté for 2 minutes. Stir in brandy, stock and mustard. Simmer until liquid is reduced by half. Stir in cream. Bring to a boil.
4. Reduce heat and simmer until sauce is thickened, about 5 - 7 minutes. Stir in salt. Spoon sauce over steaks and serve immediately.