Steak Au Poivre

• 4 beef tenderloin steaks (6 ounces each)
• 1 tablespoon coarsely ground pepper
• 1/2 teaspoon salt
• 1 tablespoon plus 2 teaspoons olive oil, divided
• 2 cups sliced fresh shiitake mushrooms
• 1 tablespoon minced fresh thyme
• 2 tablespoons brandy
• 2 tablespoons heavy whipping cream

1. Sprinkle steaks with pepper and salt. In a large skillet over medium heat, cook steaks in 1 tablespoon oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Remove and keep warm.
2. In the same skillet, saute mushroom in remaining oil. Add thyme; cook 1 minute longer. Remove from the heat. Add brandy; cook over medium heat until liquid is evaporated. Stir in cream. Serve with steaks.

beef tenderloin, ground pepper, salt, olive oil, shiitake mushrooms, thyme, brandy, heavy whipping cream

Taken from www.tasteofhome.com/recipes/steak-au-poivre/ (may not work)