I usually have steak day once a week and I’ve been cooked the same steak over and over again. It’s like the only recipe I knew. Then something kicks in to me or I’m bored with the same steak; that’s when I decided to give a changed on the steak. At first, I’m not sure if I should do it or not when my mind always have this thought about WHAT IF it don’t taste that good or I fail. And you can see, I give it a try and hubby love it too.
Now, I would love to share it with you guys and give it a try at home.
Ingredients:
1 tablespoon cracked black pepper
4 beef tenderloin steak or 2 beef top loin steaks, cut 1 inch thick (1 pound)
2 tablespoons butter or margarine
¼ cup brandy or beef broth
¼ cup beef broth
½ cup whipping cream (no substitutes)
2 teaspoons Dijon-style mustard
Method
1. Use your fingers to press the pepper onto both sides of the steaks. If using top lion 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 – 13 minutes for medium rare (145F) to medium (160F). For top loin steaks, allow 12 – 15 minutes for medium rare to medium. Transfer steaks to a serving platter, reserving dripping in skillet; keep warm.
2. Remove skillet from burner and allow to stand for 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 ½ cup, stirring occasionally. Spoon sauce over steaks to serve.
