No need to make reservations at your favorite steakhouse to enjoy a perfectly cooked filet mignon. Just follow this simple recipe from Good Housekeeping magazine that starts with lean filet mignons coated with mustard and cracked black peppercorns.  Cooked to medium rare in a pan, then finished off with simple sauce made with slightly sweet Brandy and a pinch of fresh thyme to deglaze the pan.  Wonderful when served with roasted asparagus and creamy mashed potatoes.

(To view this recipe, click on the following link: http://www.goodhousekeeping.com/food-recipes/a54/mustard-steak-au-poivre-127/)

Tagged: au poivre, beef, black pepper, brandy, brandy sauce, cracked black pepper, filet mignon, fresh thyme, Good Housekeeping, mustard, steak au poivre, steaks