Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beef Steaks With Peppercorn Sauce
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- #14028
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 beef tenderloin steaks (6 ounce size)
cracked pepper
1 tablespoon butter
3 tablespoons brandy
1/2 cup whipping cream
2 teaspoons green peppercorns in brine, drained and coarsely chopped
1 teaspoon Dijon mustard
directions
Season steaks with salt and generous amount of cracked pepper.
Melt butter in heavy large skillet over high heat. Add steaks and cook to desired degree of doneness, about 4 minutes per side for rare. Transfer steaks to plate. Tent with foil to keep warm.
Remove skillet from heat. Add brandy to skillet and ignite with match. Return skillet to heat and bring brandy to boil, scraping up any browned bits.
Add cream and green peppercorns and boil until reduced to sauce consistency, about 2 minutes. Whisk in mustard. Season sauce with salt if necessary.
Pour sauce over steaks and serve immediately.
added by
merrymarlo
nutrition data
Nutritional data has not been calculated yet.
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