Steak Au Poivre

Ingredients:

• 1 T pepper
• 4 beef tenderloin steaks or 2 beef top loin steaks, cut 1 inch thick
• 2 T butter
• 1/4 c brandy or beef broth
• 1/4 c beef broth
• 1/2 c whipping cream
• 2 t dijon style mustard

Directions:
Use your fingers to press the pepper onto both sides of the steaks. If using top loin steaks, cut each steak in half crosswise. In a large skillet cook steaks in hot butter over medium heat to desire doneness, turning once. For tenderloin steaks, allow 10-13 minutes for medium rare to medium. For top loin steaks allow 12-15 minutes for medium rare to medium. Transfer steaks to serving platter, reserving the drippings in the skillet. Keep warm. Remove skillet from burner and allow to stand 1 minute.
For sauce, combine brandy and 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 5-6 minutes or until mixture is reduced to 1/2 c, stirring occasionally, spoon sauce over steaks to serve.