R Bs Peppered Steaks With Cream Sauce

• 2 pieces beef tenderloin (about 1 inch thick and 8oz min.)
• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1 tablespoon peppercorn, crushed
• 1 teaspoon garlic powder
• 2 tablespoons brandy
• 2 teaspoons cornstarch
• 3 teaspoons water
• 12 cup heavy cream
• 1 teaspoon beef bouillon granules (or to taste)
• 12 teaspoon lemon juice
• 2 tablespoons dry sherry
• 14 teaspoon kosher salt
• 4 slices French baguettes, toasted

1. In a sauce pan, heat cream to a low simmer.
2. Crush peppercorns in a coffee grinder.
3. Mix cornstarch and water together.
4. Toast French Baguette slices.
5. Pat steaks dry with a paper towel and dust with garlic powder and crushed peppercorns pressed firmly into steaks.
6. In a large skillet over medium high heat, melt butter and oil, add steaks and sear to medium rare.
7. Remove steaks, cover with foil and keep warm.
8. Remove skillet from heat and slowly pour in brandy and deglaze pan.
9. Add bouillon, lemon juice, wine and salt.
10. Stir to mix well.
11. Slowly add cream to pan and mix completely.
12. Add cornstarch mixture to thicken as desired.
13. Place steaks on toasted baguette pieces and top with cream sauce.

beef tenderloin, butter, extra virgin olive oil, peppercorn, garlic, brandy, cornstarch, water, heavy cream, beef bouillon granules, lemon juice, sherry, kosher salt, baguettes

Taken from www.food.com/recipe/r-bs-peppered-steaks-with-cream-sauce-377754 (may not work)