Steaks Au PoivRE

I SERVED BAKED POTATO AND GREEN BEANS WITH THE STEAK.

Ingredients

2 beef tenderloin steaks, 6 oz each
1 teaspoon coarse kosher salt
1 tablespoon black peppercorn
1 1/2 tablespoons green peppercorns
1 teaspoon olive oil
2 tablespoons unsalted butter, divided
1 small shallot, minced (about 2 tablespoons)
1/4 cup red wine
1 tablespoon heavy cream

Directions

Place the peppercorns in a plastic bag and coarsely crush the peppercorns with a mallet


Pat the filets dry with paper towels. Place the steaks between two pieces of plastic wrap and pound to an even ½- inch thick.

Sprinkle the filets with salt and then press the crushed pepper evenly on both sides. Allow resting at room temperature for 15 minutes.

Heat 1 tablespoon butter and the oil in a medium saute pan over medium-high.. Place the steaks in the pan and lower the heat to medium. Saute the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium-rare. Remove the steaks to a serving platter and cover tightly with aluminum foil.

Add 1 tablespoon of butter to the saute pan. Add the shallots and cook over medium heat for 2 minutes. Add the wine and stir. Add the cream and stir. Return the steaks to the pan and the pan and coat the steaks in the sauce.


Posted by in Beef, Healthy Italian Cooking, Sauces