A nice edition to anyone's recipe collection.
2 Beef tenderloin steaks; 1/2-inch thick)
Coarsely cracked pepper
1 tablespoon Butter
1/2 cup Whipping cream
2 teaspoons Drained green peppercorns in; chopped
1 teaspoon Dijon mustard
1 teaspoon Sour cream
Salt; to taste
1/2 cup Wine
½ cup mushrooms slice
½ cup diced tomatoes
Season steaks with salt and generous amount of cracked pepper. Melt butter in heavy large skillet over high heat. Add steaks and cook to desired degree of doneness, about 4 minutes per side for rare. Transfer steaks to plate. Tent with foil to keep warm. Remove skillet from heat. Add wine to skillet. Return skillet to heat and bring wine to boil, scraping up any browned bits. Add mushroom cream and green peppercorns and boil until reduced to sauce consistency, about 2 minutes. Whisk in mustard sour cream tomatoes. Season sauce with salt if necessary. Pour sauce over steaks and serve immediately.
Serves 2.
