| 1. Place peppercorns into a shallow bowl. Sprinkle the beef tenderloin fillets with salt on both sides and coat both sides with crushed peppercorns. 2. Melt the butter with the olive oil over high heat in a heavy skillet (not non-stick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130°. Remove the steaks to a platter and cover lightly with foil. 3. Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it is reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with the sauce and serve with remaining sauce. Makes 4 servings |
