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Steak with Peppercorn Sauce
| 2 (2-inches thick) filet of beef 2 TBS Dijon mustard 3 TBS. olive oil 1 TBS. butter 3 TBS fresh cracked pepper 1 tsp salt ½ cup beef stock ½ cup heavy cream 1 TBS fresh rosemary minced 1 TBS. shallot minced 2 TBS. flour |  |
| In heavy oven safe sauté pan, heat olive oil and butter and add steaks. Brown on each side for about 3-4 minutes each side. Place in a 400 degree oven for about 15 minutes. It will be cooked about medium. Remove steaks to a plate and cover with foil and allow to rest for about 15 minutes. In the same pan add shallots and rosemary and sauté for about a minute. Add flour and remove bits from bottom of pan and cook for about another minute on medium heat. Add stock and cream and cook until thickened. Serve over steaks. Enjoy! | |