I got this recipe out of Bon Appetit Magazine about 15 years ago, and it’s always a hit with my husband. You can pretty much use any cut of meat you want, but I always make it with fillets because those taste the best.
Steak with Mustard and Green Peppercorns
2 6-7 oz. beef fillets
1 tbsp. butter (I use more)
3 tbsp. chopped shallots (I use onion if I don’t have shallots handy)
1 tsp. drained green peppercorns in brine, chopped (I use organic capers, is that the same thing?)
2/3 c. chicken broth (I use beef broth)
2 tbsp. Dijon mustard
2 tbsp. whipping cream (good, but I usually omit)
1-1/2 tbsp. brandy (I use cooking sherry)
Sprinkle steaks with salt and pepper. Melt butter in heavy medium skillet over medium heat. Add steaks and saute until brown and cooked to desired doneness, about 6 minutes per side for medium-rare. Using tongs, transfer steaks to plate and tent with foil to keep warm. Add shallots and peppercorns to skillet. Saute in steak drippings until shallots soften, about 2 minutes. Add broth, mustard and cream, then brandy; boil until sauce thickens enough to coat a spoon, about 7 minutes. Season with salt and pepper. Cut steaks crosswise into 1/2 inch thick slices. Spoon on sauce and serve. Serve with asparagus spears sauteed in butter. Delicious!