Steak au Poivre with Dijon Cream Sauce

• 2 16-ounce 3/4-inch-thick sirloin steaks
• 9 tablespoons Dijon mustard
• 4 teaspoons coarsely ground black peppercorns
• 2 tablespoons olive oil
• 1/2 cup minced shallots
• 1 garlic clove, minced
• 1 cup canned beef broth
• 1/4 cup whipping cream
• 1/4 cup brandy

1. Sprinkle steaks with salt.
2. Spread 2 tablespoons mustard on each side of each steak.
3. Press 1 teaspoon pepper on each side of each steak.
4. Heat oil in heavy large skillet over medium-high heat.
5. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare.
6. Transfer steaks to plate; tent with foil.
7. Add shallots and garlic to skillet; saute 15 seconds.
8. Stir in broth, cream, then brandy and 1 tablespoon mustard.
9. Boil until thickened, 2 minutes.
10. Spoon over steaks.

mustard, ground black, olive oil, shallots, garlic, beef broth, whipping cream, brandy

Taken from www.epicurious.com/recipes/food/views/steak-au-poivre-with-dijon-cream-sauce-103904 (may not work)