Pan-Fried Steak with Peppercorn Mustard Sauce
4 thick slices beef tenderloin
Salt and freshly ground black pepper
1 clove garlic, crushed
4 tbsp butter
1 tbsp olive oil
2/3 cup whipping cream
1 tbsp dijon mustard
1 tbsp drained green or pink peppercorns
Trim any fat from steaks and season with salt, pepper, and crushed garlic, rubbing the seasonings in. Heat butter and oil in a heavy frying pan and sauté
steaks on both sides for 3-5 minutes. Remove steaks.
Add cream to pan, stirring to get up crusty bits from the bottom. Add mustard and peppercorns and continue stirring over low heat until sauce thickens a little.
Taste for seasoning, spoon over steaks, and serve at once. Enjoy!