- 2 whole Beef Fillets Or Other Good Steaks (Mine were pretty thick, so cooking time was a bit longer for me.)
- 2 Tablespoons Butter
- Kosher Salt And Freshly Ground Pepper
- 2 Tablespoons Dijon Mustard
- ¼ cup Brandy
- 2 Tablespoons (additional) Brandy (I didn't use this additional Brandy)
- ½ cups Heavy Cream
- 1 Tablespoon Good Peppercorns, Crushed (This was too "peppery" for me. I'd do 3/4 Tbsp.)
Preparation Instructions
- Preheat oven to 500 degrees. Sprinkle both sides of steak with salt and freshly ground black pepper.
- Melt butter in a medium ovenproof skillet over medium-high heat. When skillet is hot, brown steaks on both sides, about 45 seconds per side. (Since mine were thick, I browned them for about 2 minutes per side.)
- Place skillet into the hot oven for about 3 to 5 minutes. (This is where my cooking time compared to hers was much longer. I wanted my steaks cooked medium (145 degrees if you have a thermometer, so I cooked one side for about 6 minutes, then flipped it and cooked it for another 6 minutes. I did have to use the thermometer a few times because it's hard to tell if it's cooked to your liking from the outside.) Remove pan from oven and remove steaks to a separate plate.
- Return pan to stovetop over low heat. Add Dijon and brandy, then whisk together. Add heavy cream and crushed peppercorns, whisking to combine. Allow to bubble for about 45 seconds, then remove from heat. Spoon sauce over steaks and serve.
*www.pioneerwomancooks.com