2 6- to 7-ounce beef tenderloin steaks (each about 1 inch thick)
1 tablespoon butter
3 tablespoons reconstituted and chopped Shallots, Freeze-Dried
1 teaspoon drained Madagascar Green Peppercorns in Brine, chopped
2/3 cup Glace de Poulet Gold (Classic Roasted Chicken Stock)
2 tablespoons Dijon Mustard Wine Sauce
2 tablespoons whipping cream
1 1/2 tablespoons brandy
Trapani Sea Salt
Green Peppercorns, freshly ground
Sprinkle steaks with Trapani Salt and Green Pepper. Melt butter in heavy medium skillet over medium heat. Add steaks and sauté until brown and cooked to desired doneness, about 6 minutes per side for medium-rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
Add shallots and peppercorns to skillet. Sauté until reconstituted Freeze-Dried Shallots soften, about 2 minutes. Add Glace de Poulet, Dijon Mustard Wine Sauce and cream, then brandy; boil until sauce thickens enough to coat spoon, about 7 minutes. Season with Trapani Sea Salt and Green Pepper.
Cut steaks crosswise into scant 1/2-inch-thick slices. Overlap slices on 2 plates; spoon sauce alongside and serve with french fries.
Recipe adapted from www.epicurious.com
Photo courtesy of www.rickbakas.com