Steak with Mustard and Green Peppercorns

The Kitchen Conservatory, a popular St. Louis cooking school, knows how the superb beef of the Midwest should be cooked. Suit- able accompaniments are baked potatoes, steamed carrots and a green salad. Complete the meal with a pear tart.

2 Servings; Can be doubled

2 6- to 7-ounce beef tenderloin steaks (each about 1 inch thick)
1 tablespoon butter

3 tablespoons chopped shallots
1 teaspoon drained green peppercorns in brine, chopped
2/3 cup canned low-salt chicken broth
2 tablespoons whole grain Dijon mustard
2 tablespoons whipping cream
1-1/2 tablespoons brandy

Sprinkle steaks with salt and pepper. Melt butter in heavy medium skillet over medium heat. Add steaks and saute until brown and cooked to desired doneness, about 6 minutes per side for medium- rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.

Add shallots and peppercorns to sldllet. Saute until shallots soften, about 2 minutes. Add broth, mustard and cream, then brandy; boil until sauce thickens enough to coat spoon, about 7 minutes. Season with salt and pepper.

Cut steaks crosswise into scant 1/2-inch-thick slices. Overlap slices on 2 plates; spoon sauce alongside and serve.