steak-with-mustard-and-green-peppercorns-5170.json

{
    "directions": [
        "Sprinkle steaks with salt and pepper. Melt butter in heavy medium skillet over medium heat. Add steaks and saut\u00e9 until brown and cooked to desired doneness, about 6 minutes per side for medium-rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.",
        "Add shallots and peppercorns to skillet. Saut\u00e9 until shallots soften, about 2 minutes. Add broth, mustard and cream, then brandy; boil until sauce thickens enough to coat spoon, about 7 minutes. Season with salt and pepper.",
        "Cut steaks crosswise into scant 1/2-inch-thick slices. Overlap slices on 2 plates; spoon sauce alongside and serve."
    ],
    "ingredients": [
        "2 6- to 7-ounce beef tenderloin steaks (each about 1 inch thick)",
        "1 tablespoon butter",
        "3 tablespoons chopped shallots",
        "1 teaspoon drained green peppercorns in brine, chopped",
        "2/3 cup canned low-salt chicken broth",
        "2 tablespoons whole grain Dijon mustard",
        "2 tablespoons whipping cream",
        "1 1/2 tablespoons brandy"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Mustard",
        "Saut\u00e9",
        "Quick & Easy",
        "Steak",
        "Brandy",
        "Shallot"
    ],
    "title": "Steak with Mustard and Green Peppercorns",
    "url": "http://www.epicurious.com/recipes/food/views/steak-with-mustard-and-green-peppercorns-5170"
}