W W Peppered Steak With Brandy-Mustard Sauce - 5 Pts.

• 1 tablespoon whole black peppercorn, crushed (or use 2 tsps cracked black pepper)
• 1 lb filet mignon (4 1/4-lb steaks)
• 2 large fresh zucchini, halved lengthwise and thinly sliced
• 4 shallots, minced
• 3 tablespoons brandy
• 12 cup reduced-sodium beef broth
• 1 tablespoon coarse-grained Dijon mustard
• 12 teaspoon salt

1. Press crushed peppercorns into both sides of the steaks to coat evenly.
2. Spray a large nonstick skillet with nonstick spray and set over medium-high heat.
3. Add the steaks and cook until and instant-read thermometer inserted into the side of a steak registers 145 F for medium, about 5 minutes each side.
4. Transfer to a platter, cover and keep warm.
5. Add the zucchini and shallots to the skillet; cook, stirring, until softened, about 3 minutes.
6. Add the brandy and cook about 20 seconds.
7. Stir in the broth, mustard and salt.
8. Simmer until the sauce is slightly thickened, about 3 minutes.
9. Spoon the vegetables and sauce over the steaks.

black peppercorn, filet, fresh zucchini, shallots, brandy, beef broth, coarsegrained dijon, salt

Taken from www.food.com/recipe/w-w-peppered-steak-with-brandy-mustard-sauce-5-pts-475379 (may not work)