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Ingredients
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Beef and Sauce
Method
Cooking Instructions
- 1
Prepare the Peppercorns
Crush the black peppercorns coarsely using a mortar and pestle or the bottom of a heavy pan. Set aside.
- 2
Sear the Steaks
Season the beef tenderloin steaks with salt and the crushed black peppercorns on both sides. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove the steaks from the skillet and cover to keep warm.
- 3
Make the Sauce
In the same skillet, reduce heat to medium and add the remaining butter. Add the chopped shallots and sauté until translucent, about 2-3 minutes. Carefully pour in the brandy and scrape up any browned bits from the bottom of the skillet. Allow the brandy to reduce by half, about 2-3 minutes.
- 4
Finish the Sauce
Lower the heat and stir in the heavy cream. Continue to cook, stirring frequently, until the sauce thickens, about 5 minutes. Adjust seasoning with salt to taste.
- 5
Serve
Plate the steaks and drizzle with the peppercorn sauce. Serve immediately with asparagus on the side.