Ingredients:
• 4 U.S. Beef tenderloin steaks
• 1 cup beef stock
• 1 cup cream
• 2 tbsp. unsalted butter
• 2 tbsp. shallots, chopped
• 1 tbsp. flour
• 1 tbsp. water
• 1 tsp. peppercorn
• 1 tsp. mustard
• Salt and pepper to taste
• Serve with spaghetti and vegetables (carrot, green beans, cauliflower). Garnish with tomato rosette and basil leaves
Preparation:
In a pan, stir shallots in 1 teaspoon of butter until soft. Add cream, stock and cook over low heat for 2-3 minutes, stirring occasionally. Season with peppercorn, salt and pepper. Dissolve flour in water, add over cream mixture and stir. Add mustard and 1 teaspoon butter. Cook and stir until sauce slightly thickens. Keep warm.
In a heavy skillet, melt remaining butter over medium heat. Add U.S. beef tenderloin steaks and brown for 4 minutes to each side or until cooked through to desired doneness.
Serve browned steaks with creamy sauce, boiled vegetables and spaghetti. Garnish with tomato rosette and basil leaves.