pioneer womans peppercorn steak (taisen )

• 2 beef fillets or other good steak
• 2 tbsp butter
• 1 kosher salt
• 1 fresh ground black pepper
• 1/4 cup brandy
• 2 tbsp additional brandy
• 1/2 a cup of heavy cream
• 1 tbsp crushed peppercorns
• 2 tbsp Dijon mustard

1. pre heat your oven to 500F
2. spinkle salt and black pepper on both sides of each steak.
3. ( I also added some Montreal steak seasoning to mine )
4. melt butter in a medium oven proof skillet over medium high heat.
5. when skillet is hot , brown the steaks on both sides for about 45 seconds or longer if you need
6. place the skillet into the hot oven for about 3 to 5 minutes.
7. ( I don't have an oven proof skillet so I had to use one of my other pans and I also cooked mine longer since I don't like my steak pink)
8. remove the steaks from the oven then transfer them to a separate plate.
9. place the skillet on the stove over low heat.
10. add in the brandy and Dijon mustard in the skillet and whisk together
11. add in heavy cream and peppercorns, whisking to combine.
12. allow it to bubble for about 45 seconds.
13. I let mine go a bit longer but not much.
14. maybe 2 minutes.
15. spoon the sauce over the steaks and serve.
16. enjoy!

beef, butter, kosher salt, ground black pepper, brandy, brandy, heavy cream, peppercorns, mustard

Taken from cookpad.com/us/recipes/345046-pioneer-womans-peppercorn-steak-taisen (may not work)