Steak And Green Peppercorn Sauce - cooking recipe

Ingredients

1/2 Tbsp. each: butter and vegetable oil
1 1/2 lb. tender boneless beef steak
6 Tbsp. brandy
1/4 c. minced shallots or onion
1 or 2 Tbsp. canned green peppercorns, drained and rinsed
1/2 c. whipping cream
1 Tbsp. Dijon mustard
1/2 tsp. dry tarragon
12 oz. egg noodles, cooked until just tender

Preparation

Heat butter and oil in a wide nonstick frying pan; add steak and cook until well browned on both sides and cooked to desired doneness, 3 to 5 minutes per side for rare.
Add brandy and set aflame, shaking pan until flame dies.
Remove meat and keep warm. Add shallots to pan; cook, stirring, until soft, 2 to 3 minutes. Add peppercorns, cream, mustard, tarragon and any accumulated steak juices.
Boil, stirring, until shiny bubbles form, 3 to 4 minutes.
Spoon sauce over meat and noodles.