Ingredients
1 tablespoon black pepper, cracked
4 beef tenderloin steaks or 2 beef top loin steaks, cut 1 inch thick (1 pound)
2 tablespoons black walnut compound butter
1/4 cup brandy or beef broth
1/4 cup beef broth
1/2 cup whipping cream
2 teaspoons Dijon style mustard
Directions
Use your fingers to press the pepper onto both sides of the steaks. If using top loin steaks, cut each steak in half crosswise. In a large skillet cook steaks in hot butter over medium heat to desired doneness, turning once. For tenderloin steaks, allow 10 to 13 minutes for medium rare (145°) to medium (160°). For top loin steaks allow 12 to 15 minutes for medium rare to medium. Transfer steaks to a serving platter,
reserving the drippings in the skillet. Keep warm. Remove skillet from burner and allow to stand 1 minute.
For sauce, combine brandy and beef broth (or all beef broth); carefully stir into drippings in skillet, scraping up crusty browned bits. Stir in whipping cream and mustard. Bring to boiling. Boil gently, uncovered, over medium heat for 5 to 6 minutes or until mixture is reduced to 1/2 cup, stirring occasionally. Spoon sauce over steaks to serve. Makes 4 servings.