Steak Au Poivre

• BeefTenderloint8 oz
• Salt and pepper tto taste
• Clarified butter t1 fl oz
• Brandyt1 fl oz
• Dijon mustardt1 tsp
• Heavy cream t4 fl oz
• Black peppercorns,
• crushed t1 tsp
• demiglacet1 tbsp

1. 1. Cut the meat into four 2oz. portions. Lightly tap to flatten. Season both sides with salt and pepper.
2. 2. Heat the clarified butter in a saute pan over medium-high heat. Add the medallions and saute until browned, approximately 2 minutes. Turn the medallions and saute on the other side until browned.
3. 3. Remove the medallions from the pan and keep warm. Deglaze the pan with the brandy and reduce by half.
4. 4. Add the mustard, cream and peppercorns and reduce to the desired consistency. Add the demiglace. Adjust the seasonings.
5. 5. Serve two medallions per portion, dressed with the sauce.

beeftenderloin, salt, butter, brandy, mustard, heavy cream, black peppercorns, demiglace

Taken from www.epicurious.com/recipes/member/views/steak-au-poivre-50143914 (may not work)