Tornado Steak with Green Peppercorns

Name: Tornado Steak with Green Peppercorns
Yield: 2
Ingredients: 2 tablespoons olive oil; 2 tornado-shaped filet mignon steaks; to taste salt; Mouli:; 3 tablespoons white wine vinegar; 6 tablespoons red wine; 1 tablespoon golden flour in 2 tablespoons unsalted butter; 1/4 cup beef broth; a small, seedless tomato, diced; 2 tablespoons heavy cream or whole milk; 1 teaspoon ground green peppercorns

1
2 tablespoons olive oil
2
2 tornado-shaped filet mignon steaks
3
to taste salt
4
Mouli:
5
3 tablespoons white wine vinegar
6
6 tablespoons red wine
7
1 tablespoon golden flour in 2 tablespoons unsalted butter
8
1/4 cup beef broth
9
a small, seedless tomato, diced
10
2 tablespoons heavy cream or whole milk
11
1 teaspoon ground green peppercorns

Ingredients

1
2 tablespoons olive oil
2
2 tornado-shaped filet mignon steaks
3
to taste salt
4
Mouli:
5
3 tablespoons white wine vinegar
6
6 tablespoons red wine
7
1 tablespoon golden flour in 2 tablespoons unsalted butter
8
1/4 cup beef broth
9
a small, seedless tomato, diced
10
2 tablespoons heavy cream or whole milk
11
1 teaspoon ground green peppercorns

Directions

1
Baste the steaks and the skillet with olive oil
2
Fry the tornado-shaped filet mignon steaks in hot oil, turning once, until they reach your desired level of doneness
3
Place them on a platter and keep warm
4
Sprinkle with salt
5
To make the sauce: drain all excess oil from the skillet
6
Add the vinegar and wine and cook until it reduces well
7
At this point, mix in 1 tablespoon of golden flour, 2 tablespoons of unsalted butter, beef broth, diced tomato, and ground green peppercorns
8
Pour the mixture into the skillet and stir constantly over low heat until it thickens
9
Add the remaining butter and heavy cream or whole milk, stirring vigorously with a wooden spoon
10
Mix in the ground green peppercorns
11
Pour the sauce over the steak and serve immediately
12
Serve 2 portions.