Shelly's Recipe

BEEF TENDERLOIN WITH PEPPERCORNS

Category: Roasts/Tenderloin - Beef

2 tsp cracked whole black peppercorns
2 beef tenderloin steaks, cut 1 inch thick (about 10 oz total)
2 tbsp butter
2 tsp butter
1 tsp flour
Dash salt and pepper
1/3 cup half-and-half, light cream or milk
1 tbsp horseradish mustard

Sprinkle pepper over both sides of steaks, pressing pepper into steaks. In a heavy skillet, melt 2 tbsp butter. Add steaks to skillet and cook, uncovered, over medium high heat for 4 minutes. Turn steaks over and cook 3-4 minutes more for medium-rare doneness. Transfer steaks to 2 dinner plates. Cover to keep warm.

Meanwhile, for sauce, in a small saucepan, melt 2 tsp butter. Stir in flour, slat and pepper. Add cream and cook, stirring over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in horseradish mustard. Remove from heat. Pour over the steaks.