Ingredients
2
2 servings
- •1 tablespoon whole black peppercorns, or more to taste
- •2 (6 ounce) (1 1/4-inch-thick) tenderloin steaks
- •2 tablespoons butter
- •1 tablespoon minced shallot
- •2 tablespoons cognac
- •2 tablespoons red wine
- •0.25 cup beef broth
- •2 tablespoons heavy whipping cream
Instructions
- Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into steaks.
- Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.
- Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes.
- Pour cream sauce over steaks.
Nutritional Facts
Per 2 servings
- Calories: 561
- Carbohydrate: 3g
- Fat: 31g
- Fiber: 1g
- Protein: 50g
- Sugar: 0g
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