peppered tenderloin steaks with brandy cream

Ingredients For peppered tenderloin steaks with brandy cream

  • 3 Tbsp
    peppercorns, crushed
  • 4
    beef tenderloin steaks (4-6 ounces)
  • cooking spray
  • 1/2 c
    beef broth
  • 1/2 c
    brandy
  • 1/3 c
    sour cream
  • 1/4 tsp
    salt
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How To Make peppered tenderloin steaks with brandy cream

  • 1
    Press pepper into both sides of steaks.
  • 2
    Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot.
  • 3
    Add steaks; cook 2 minutes on each side or until browned.
  • 4
    Reduce heat to medium-low; cook 4 minutes on each side or until desired degree of doneness.
  • 5
    Remove steaks from skillet; set aside and keep warm.
  • 6
    Add broth and brandy to skillet; bring to a boil, scraping skillet to loosen browned bits.
  • 7
    Reduce heat and simmer, uncovered, 2 minutes or until mixture is reduced to 1/2 cup.
  • 8
    Remove from heat, and stir in sour cream and salt with a whisk.
  • 9
    Spoon 3 tablespoons of sauce over each steak.

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