Steak au Poivre
1 Tbsp. cracked black pepper
4 beef tenderloin steaks or 2 beef top loin steaks, cut 1-inch thick (1 lb. total)
2 Tbsp. butter or margarine
1/4 c. brandy or beef broth
1/4 c. beef broth
1/2 c. whipping cream
2 tsp. Dijon-style mustard
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 (145F) to medium (160F). 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.
For sauce, 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, 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.
Recipe from Better Homes and Gardens
Nutrition information per serving:
Total fat 25g
Saturated fat 13g
Dietary fiber 0g