2 x 5 oz. beef fillets, tenderloin steaks just under 1 1/2 inches thick
1 tbsp plain flour (All purpose)
2 tbsp unsalted butter
for the Butter Sauce
2 tbsp unsalted butter, divided
2 tbsp chopped shallots
1 cup heavy cream
3 cups strong beef stock (boullion) (4 beef stock cubes) boullion cubes dissolved in 3 cups hot water)
2 tsp plain flour
1 tbsp water
1 tbsp green peppercorns
2 tbsp Dijon mustard
salt and pepper to taste
To make the sauce
1. Melt 2 teaspoons of butter in a heavy 2 1/3 - 3 quart saucepan over medium heat.
2. Add the shallots and sauté about 2 minutes or until soft but not browned.
3. Add the double (heavy) cream and boullion, bring to a simmer, lower the heat and reduce by half, stirring occasionally.
4. Mix the flour with the water and whisk into the simmering sauce. Let it cook until slightly thickened.
5. Stir in the peppercorns. Whisk in the mustard and the remaining 4 teaspoons of butter, a teaspoon at a time.
6. Add salt and pepper. Keep warm while finishing the fillets.
To cook the steaks
1. Trim the fillets and dust lightly on both sides with flour.
2. In a heavy skillet, melt the butter over medium high heat.
3. Sear the steaks for about 3 - 4 minutes per side or until well browned and done to a medium rare state. You can insert an instant reading meat thermometer horizontally into the center of a steak to make sure the temperature reads 145 - 150°F.
Place steaks on warmed serving dishes. Cover and surround with butter sauce.