Ingredients
- 2 teaspoons cracked whole black peppercorns
- 2 steaks (8 ounces) beef tenderloin (cut 1 inch thick each)
- 2 tablespoons butter
- 2 teaspoons butter
- 1 teaspoon all-purpose flour
- Salt, dash
- Ground pepper, dash
- 1/3 cup half & half (light cream, or milk)
- 1 tablespoon horseradish mustard
- Whole pink peppercorns (optional)
How to Make
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Step 1: Press cracked black pepper into both sides of steaks. Melt the 2 tablespoons margarine or butter in a heavy 8-inch skillet. Add steaks to skillet and cook, uncovered, over medium-high heat for 4 minutes. (If steaks brown to quickly, reduce heat to medium.) Turn steaks. Cook 3 to 4 minutes more for medium-rare to medium doneness. Transfer steaks to two plates. Cover to keep warm.
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Step 2: Meanwhile, for sauce, melt the 2 teaspoons butter in a small saucepan. Stir in flour, salt, and ground pepper. Add cream or milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Stir in mustard.
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Step 3: To serve, drizzle steaks with sauce; if desired, garnish with pink peppercorns.
We hope you enjoy this recipe!
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