Steak with Mustard and Green Peppercorns

1. 1

   Sprinkle steaks with salt and pepper.

2. 2

   Melt butter in heavy medium skillet over medium heat.

3. 3

   Add steaks and saute until brown and cooked to desired doneness, about 6 minutes per side for medium-rare.

4. 4

   Using tongs, transfer steaks to plate; tent with foil to keep warm.

5. 5

   Add shallots and peppercorns to skillet.

6. 6

   Saute until shallots soften, about 2 minutes.

7. 7

   Add broth, mustard and cream, then brandy; boil until sauce thickens enough to coat spoon, about 7 minutes.

8. 8

   Season with salt and pepper.

9. 9

   Cut steaks crosswise into scant 1/2-inch-thick slices.

10. 10

    Overlap slices on 2 plates; spoon sauce alongside and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.