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Use your fingers to press the pepper onto both sides of the steaks. If using top loin steaks, cut each steak in half crosswise. Heat butter (or margarine) in a large skillet over medium heat; cook steaks to desired doneness, turning once. For tenderloin steaks, allow 10 to 13 minutes for medium rare (145°F) to medium (160°F). For top loin steaks, allow 12 to 15 minutes for medium rare to medium. Transfer steaks to a serving platter, reserving the drippings in the pan. Keep warm. Remove pan from burner and allow to stand 1 minute.
For sauce, combine brandy (or broth) and broth; carefully stir into drippings in pan, scraping up crusty browned bits. Stir in cream and mustard. Bring to boiling. Boil gently, uncovered, over medium heat for 5 to 6 minutes or until mixture is reduced to 1/2 cup, stirring occasionally. Spoon sauce over steaks to serve.