Steak And Green Peppercorn Sauce

• 1/2 Tbsp. each: butter and vegetable oil
• 1 1/2 lb. tender boneless beef steak
• 6 Tbsp. brandy
• 1/4 c. minced shallots or onion
• 1 or 2 Tbsp. canned green peppercorns, drained and rinsed
• 1/2 c. whipping cream
• 1 Tbsp. Dijon mustard
• 1/2 tsp. dry tarragon
• 12 oz. egg noodles, cooked until just tender

1. Heat butter and oil in a wide nonstick frying pan; add steak and cook until well browned on both sides and cooked to desired doneness, 3 to 5 minutes per side for rare.
2. Add brandy and set aflame, shaking pan until flame dies.
3. Remove meat and keep warm. Add shallots to pan; cook, stirring, until soft, 2 to 3 minutes. Add peppercorns, cream, mustard, tarragon and any accumulated steak juices.
4. Boil, stirring, until shiny bubbles form, 3 to 4 minutes.
5. Spoon sauce over meat and noodles.

butter, beef steak, brandy, shallots, canned green peppercorns, whipping cream, mustard, tarragon, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361501 (may not work)