Mikey’s Pepper Steak with Merlot Sauce

4 – 4 oz beef tenderloin filets
1/4 cup cracked black peppercorns
2 T extra virgin olive oil
3 T Dijon mustard
3 T green peppercorns
1 cup merlot wine
1/2 cup heavy cream
salt to taste

Coat the surface of tenderloins with the black peppercorns, pressing into the meat witha bit of pressure. Heat olive oil in a large skillet over medium-high heat. Cook the filets in the skillet, turning once, to desired temperature, remove from pan to a serving platter. Add the mustard, green peppercorns and merlot to the skillet, reduce slightly. Add the cream and reduce until sauce thickens, about 3 minutes. Pour sauce over tenderloins and serve immediately.

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