Pepper Steaks With Brandy Mustard Sauce
- 4 filet mignon steaks
- 4 tablespoons coarsely ground pepper
- 2 tablespoons butter (preferably unsalted)
- 2 tablespoons olive oil
- 1/4 cup brandy
- 2 tablespoons coarse ground mustard
- 1/2 cup heavy cream
Adapted from cdkitchen.com
Put the pepper on a big plate, roll the steaks in the pepper till completely covered. Press the pepper into the meat. Let rest a couple of minutes.
Melt the butter with the olive oil in a heavy skillet until VERY hot. Add the steaks and cook till done as you like them.
Remove the steaks from the pan, deglaze it with the brandy, scraping up any browned bits on the bottom. Add the mustard, stir till blended, then add the cream and stir again till smooth.
Plate the steaks on individual plates, and pour some of the sauce over each steak.