2 teaspoons cracked whole black peppercorns
2 Personal Gourmet 6oz tenderloin filets
2 tablespoons butter
2 teaspoons butter
1 teaspoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground pepper
1/3 cup of half & half or light cream
1 tablespoon horseradish mustard
½ teaspoon whole pink peppercorns (optional)
Sprinkle cracked black pepper over both sides of steaks, pressing pepper into steaks.
In a heavy 8-inch skillet melt the 2 tablespoons butter. Add steaks to skillet and cook, uncovered, over medium-high heat for 4 minutes. (If steaks brown too quickly, reduce heat to medium.) Turn steaks over. Cook 3 to 4 minutes more for medium-rare (145 degrees F) to medium (160 degrees F) doneness. Transfer steaks to two dinner plates. Cover to keep warm.
Meanwhile, for sauce, in a small saucepan melt the 2 teaspoons butter. Stir in flour, salt, and the dash of ground pepper. Add cream all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in horseradish mustard. Remove from the heat.
To serve, pour the sauce around the steaks. If desired, drizzle steaks with a little sauce and garnish with pink peppercorns and fresh dill blossom.