R Bs Peppered Steaks With Cream Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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
• 1/2 cup heavy cream
• 1 teaspoon beef bouillon granules (or to taste)
• 1/2 teaspoon lemon juice
• 2 tablespoons dry sherry
• 1/4 teaspoon kosher salt
• 4 slices french baguettes, toasted

Recipe

• 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. stir to mix well.
• 10 slowly add cream to pan and mix completely.
• 11 add cornstarch mixture to thicken as desired.
• 12 place steaks on toasted baguette pieces and top with cream sauce.