Ingredients for Steak:
- 1 pound beef tenderloin fillets
- 2 tbsp extra virgin olive oil
- 1/4 cup melted butter
- salt and pepper
Ingredients for Sauce:
- 5 tbsp mixed peppercorns
- 1 cube beef bouillon
- 5 tbsp Dijon mustard
- 1 cup brandy
- 1/4 cup butter
- 2 cups heavy cream
Directions for Steak:
Season the steak fillets with with salt and pepper.
Heat up the olive oil in a pan and pan sear filltes for 2 minutes per side over high heat.
Reduce heat and continue to cook steak for 4-5 minutes more.
Set aside the fillets on a plate while you work on the sauce.
Directions for Sauce:
Roughly crush the peppercorns in a mortar and pestle. Set aside.
Melt the butter on an ovenproof pan or skillet over medium-high heat.
Add the beef bouillon cube and crumble with a wooden spoon or ladle.
Add in the roughly crushed peppercorn.
Add the Dijon mustard to the skillet and the brandy and mix well until all ingredients are combined.
Wait about a minute or until the liquid is starting to bubble.
Then add in the heavy cream and mix it all together.
Add any liquid from the steak fillets and stir until the sauce thickens, then turn off heat.
Spoon the sauce over the steak fillets and serve.