Time start to finish: 30minutes Servings: 4
1 tablespoon cracked black pepper
4 beef tenderloin steaks or 2 beek top loin steaks, cut 1" thick (1 lb)
2 tablespoons butter or margarine
1/4 cup brany/beef broth
1/4 cup beef broth
1/2 whipping cream (no substitutes)
2 teaspoons Dijon-style mustard (we used French's spicy brown mustard)
1. Use your fingers to press the pepper onto both sides of the steaks. If using top lion steaks, cut each steak in half crosswise. In a large skillet cook steaks in hot butter over medium heat to desired doneness, turning over once. For tenderloin steaks, allow 10-13 minutes for medium rare (145 degrees F) to medium (160 degrees F). FOr top loin steaks allow 12-15 minutes for medium rare to medium. Transfer steaks to a serving platter, reserve drippings in skillet; keep warm.
2. Remove skillet from burner and allow to stand for 1 minute. For sauce, combine brandy and beef brother (or all beef broth); carefully stir into drippings in skillet, scraping up crusty browned bits. Stir in whipping cream and mustard. Bring to boiling. Boil gently, uncovered, over medium heat for 5-6 minutes or until mixture is reduced to 1/2 cup, stirring occasionally. Spoon sauce over steaks to serve.
Per steak + 2 tablespoons sauce: 370 cal., 25g total fat (13g sat. fat), 114mg chol, 192mg sodium, 2g carb, 0g fiber, 25g protein.
I forgot to take pictures of this dinner. =( I took pictures of some of the other meals I made. This one tasted really good! =)