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Steak au Poivre

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Ingredients
  

  • 1 tbsp. cracked black pepper
  • 4 beef tenderloin steaks or 2 beef top loin steaks, cut 1-inch thick, approximately 1-pound of meat
  • 2 tbsp. butter
  • ¼ cup brandy or beef broth
  • 1/4 cup beef broth
  • ½ cup whipping cream
  • 2 tsp. Dijon-style mustard

Instructions
 

To prepare the meat:

  • Use your fingers to press the pepper onto both sides of the steaks.
  • If using top loin steaks, cut each steak in half crosswise.
  • In a large skillet cook steaks in hot butter, over medium heat, to desired doneness, turning once.
  • For tenderloin steaks, allow 10 to 13 minutes for medium rare (145°F) to medium (160°F).
  • For top loin steaks, allow 12 to 15 minutes for medium rare to medium.
  • Transfer steaks to a serving platter, reserving the drippings in the skillet; keep warm.
  • Remove skillet from burner and allow to stand 1 minute.

To prepare the sauce:

  • Place skillet back on the burner; combine brandy and beef broth (or all beef broth); carefully stir into drippings in skillet, scraping up crusty browned bits.
  • Stir in whipping cream and mustard.
  • Bring to boiling and gently boil, uncovered, over medium heat, for 5 to 6 minutes or until mixture is reduced to 1/2 cup; stirring occasionally.
  • Spoon sauce over steaks to serve.