10 Years... and Great Steak, too!

We enjoyed a special meal to celebrate that we met ten years ago today. I'm so thankful to be blessed with Mark - he's a gift... an answer to prayer.

This is quick & easy to prepare, but oh so good!

Filet with Peppercorn Mustard Sauce

4 thick slices beef tenderloin
Sea salt & freshly ground pepper
1 clove garlic, crushed
4 Tbsp. butter
1 Tbsp. olive oil
2/3 cup whipping cream
1 Tbsp. Dijon mustard
1 Tbsp. drained green or pink peppercorns

If the peppercorns you're using are dried, then let them soak 15 minutes in water. Trim any fat from steaks, and season with salt, pepper and crushed garlic, rubbing it in.

Heat butter and oil in a heavy frying pan, and saute steaks on both sides for 5 minutes, or until cooked to your liking.

Remove steaks to a heated platter. Add cream to pan, stirring to get up crusty bits from the bottom. Add mustard and peppercorns and continue stirring over low heat until sauce thickens a little. Taste for seasoning, spoon over steaks. Serves 4.