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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1 teaspoon salt |
4 teaspoons fresh coarsely ground black pepper |
4 (6-ounce, 3/4-inch thick) tenderloin steaks |
1 tablespoon butter |
5 tablespoons cognac |
3 teaspoons dijon mustard |
2/3 cup half-and-half or light cream |
3 tablespoons brined green peppercorns (drained) |
Directions:
1. Rub salt and ground black pepper over both sides of the steak.
2. Heat a dry saute pan over high heat. When pan becomes very hot add butter, let melt, then add steaks. Turn steaks only once, and cook to desired degree of doneness (approximately 3 minutes per side for medium-rare, depending on exact thickness.)
3. Add the Cognac to the pan, let sit for 5 seconds, and then light a match to it. Flame should burn out after approximately 10 seconds. (If flame continues to burn, put it out by placing a lid on the pan).
4. Remove steak from pan, leaving the drippings in the pan, and reserve on a warm plate and cover with aluminum foil.
5. Reduce heat to low and slowly stir Dijon and half-and-half into the drippings. Add peppercorns. Stir and simmer for a couple of minutes until sauce becomes thick. Place steaks on warmed serving plates. Pour sauce over steak.
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