Lunch: Mustard Steak au Poivre

Perfect for company, this steak is out of the pan in ten minutes. Suggested side dishes: Herb-Roasted Potatoes and steamed fresh green and wax beans.

Ingredients

2 tsp. cracked black pepper
1/2 tsp. salt
4 beef tenderloin steaks
1/3 c. brandy
1 tbsp. Dijon mustard with seeds
sprig fresh thyme

Instructions

On waxed paper, mix pepper and salt; use to coat both sides of steaks. Heat nonstick 12-inch skillet over medium-high heat until hot. Add steaks and cook 8 to 10 minutes for medium-rare or until cooked as desired, turning once. Remove steaks to plate; keep warm.
Remove skillet from heat; add brandy and mustard. Return skillet to heat and cook, stirring frequently, until sauce boils; boil 30 seconds. Pour sauce onto 4 dinner plates; place steaks on top of sauce. Garnish with thyme sprigs.

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