Mustard Steak Au Poivre
| Yield: | 4 Servings |
| Categories: | Beef |
| 2 | ts | Cracked black pepper |
| 1/2 | ts | Salt |
| 4 | Beef (4oz) tenderloin steaks; cut 1" thick (filet mignon) | |
| 1/3 | c | Brandy |
| 1 | tb | Dijon mustard; coarsely ground with seeds |
| Fresh thyme sprigs; for garnish |
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