Steak Au Poivre

• 3 pounds beef tenderloin
• 1/2 cup cracked black pepper coarsely
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon grain mustard
• 1 tablespoon butter
• 1/8 cup brandy fine
• 1 cup heavy cream

1. Combine salt and black pepper. Completely coat the filets in the mixture and allow to sit for 10 minutes. Heat olive oil to medium-high heat. Sear the steaks on both sides for about 3 minutes per side; when done, remove steaks. They will be rare. Finish in oven, if desired. (The pepper will burn on the stove-top.)
2. Scrape meat drippings from bottom of pan. Add butter, stirring until butter melts. Add brandy, then flame the brandy (do this away from the stove).
3. Whisk in mustard vigorously, then slowly pour in the heavy cream, to form a nice emulsion.
4. Plate the steaks and serve with the sauce on top.

beef tenderloin, cracked black pepper, salt, olive oil, grain mustard, butter, brandy fine, heavy cream

Taken from www.yummly.com/recipe/Steak-Au-Poivre-1673300 (may not work)