Peppered Tenderloin Steaks with Brandy Cream
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beef tenderloin steaks (4-6 ounces)
Press pepper into both sides of steaks.
Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot.
Add steaks; cook 2 minutes on each side or until browned.
Reduce heat to medium-low; cook 4 minutes on each side or until desired degree of doneness.
Remove steaks from skillet; set aside and keep warm.
Add broth and brandy to skillet; bring to a boil, scraping skillet to loosen browned bits.
Reduce heat and simmer, uncovered, 2 minutes or until mixture is reduced to 1/2 cup.
Remove from heat, and stir in sour cream and salt with a whisk.
Spoon 3 tablespoons of sauce over each steak.