Steaks Au PoivRE
I SERVED BAKED POTATO AND GREEN BEANS WITH THE STEAK.
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
Place the peppercorns in a plastic bag and coarsely crush the peppercorns with a mallet
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.