Steak with Peppercorn Sauce
Ingredients:
- 2 tbsp whole black peppercorns
- 4 6-ounce beef tenderloin steaks
- 2 tbsp olive oil
- 2 shallots, finely chopped
- 1 cup beef broth
- 1/2 cup heavy cream
- 2 tbsp brandy
- Salt to taste
Instructions:
Use a mortar and pestle or a spice grinder to crush the peppercorns
On both sides of the steaks, sprinkle salt
Warm the olive oil in a big pan over medium-high heat
When you add the steaks, cook until theyre done the way you like them about 4 to 5 minutes per side for medium-rare
Take the steaks out of the pan and set them somewhere to rest
Put the shallots in the same pan and cook them for about two minutes, until they get soft
Use brandy to clear out the pan and scrape up any browned bits on the bottom
Turn the heat down to low and add the beef broth and crushed peppercorns
For about 5 to 7 minutes, cook until the sauce is cut in half
Add the heavy cream and stir it in
Cook for another two to three minutes, until the sauce gets solid
Add salt to the sauce as needed
You can serve the steaks with the peppercorn sauce on top of them
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