Recipe by Cooking Light magazine
"Serve this deliciously tender steak with mashed potatoes to soak up all the sauce."
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coarsely ground or cracked black pepper
4 (4 ounce)
beef tenderloin steaks (11/2 inches thick)
fat-free beef broth
green peppercorn or Dijon mustard
Absolutely heavenly with French bread to soak up the sauce...tender and delicious. I didn't have cognac so used brandy, and it worked just fine.
Didn't care for this; the mustard flavor was too strong even though the amount was reduced. I might try the green peppercorns instead next time but I doubt I will ever make this again. Husband liked it slightly better than I did.
Excellent recipe! It was so delicious ~ I used the Dijon mustard and served it with yellow rice and sugar snap peas and everyone loved it!
First, I must tell you that Michele & "dark liquor" don't get along so well. In fact I cannot smell it without getting the chills, a result of too many shots back in the day ;). Well I thought I'd give this a shot, because it was going to be cooked & well...I thought it was pretty tasty. I did use brandy (I bought a small sample), and I could taste it after a few bites. My husband tasted it and said "this is good" and normally he is not a fan of any kind of "steak sauce". Thanks CLM-
Loved it-had company over so I made double the sauce. My company thought they were at a fine resturant! Made my night
Very GOOD! Very peppery....if your a pepper fan this is wonderful!
Delicious! My new favorite low-fat recipe.
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