Peppered Tenderloin Steaks with Brandy Cream1
By Just A Pinch KitchenCrew
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- 3 Tbsp
- peppercorns, crushed
- beef tenderloin steaks (4-6 ounces)
- cooking spray
- 1/2 c
- beef broth
- 1/2 c
- 1/3 c
- sour cream
- 1/4 tsp
1Press pepper into both sides of steaks.
2Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot.
3Add steaks; cook 2 minutes on each side or until browned.
4Reduce heat to medium-low; cook 4 minutes on each side or until desired degree of doneness.
5Remove steaks from skillet; set aside and keep warm.
6Add broth and brandy to skillet; bring to a boil, scraping skillet to loosen browned bits.
7Reduce heat and simmer, uncovered, 2 minutes or until mixture is reduced to 1/2 cup.
8Remove from heat, and stir in sour cream and salt with a whisk.
9Spoon 3 tablespoons of sauce over each steak.