Valentine’s Day Beef Tenderloin with Green Peppercorn-Brandy Sauce for Two

2 x 8 oz. beef tenderloins
salt and pepper
1 Tbl. butter
3 Tbl. chopped shallots
1 Tbl. green peppercorns
1 cup beef broth
1 Tbl. whole grain Dijon mustard
2 Tbl. heavy cream
2 Tbl. brandy
2 Tb. chopped chives for garnish

Salt and pepper beef on both sides. Heat butter in medium skillet on medium heat. Add beef; cook 5 min; turn, cook another 5 min. Remove to platter; tent with foil to keep warm. In same skillet, add shallots and peppercorns. Cook 2 min. or until soft. Add broth, mustard, cream and brandy. Cook 5 min. or until reduced to 1/2. Place beef on serving plates. Top with sauce, garnish with chopped chives. Serves 2

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