Ingredients:
1 tablespoon whole black peppercorns, crushed
1/2 teaspoon salt
4 (5 ounce) beef tenderloin steaks, 1 1/4 inch thick ( about , filet mignon)
1 tablespoon margarine or 1 tablespoon butter
1 tablespoon olive oil
1/4 cup dry white wine
2 tablespoons brandy
1/2 cup heavy cream or 1/2 cup whipping cream
1 tablespoon chopped fresh chives, plus whole chives for garnish
Directions:
In cup, mix peppercorns and salt.
Rub mixture all over steaks.
In nonstick 12″ skillet, melt margarine with oil over medium high heat.
Add steaks and cook 14 to 16 minutes for medium-rare or until desired doneness, turning steaks over once.
Transfer steaks to 4 dinner plates;keep warm.
Add wine and brandy to skillet.
Heat to boiling, stirring until browned bits are loosened from bottom of skillet.
Add cream and boil about 1 minute or until sauce thickens.
Stir in chopped chives.
Pour over steaks.
Garnish with chives.
**You can use any tenderloin steaks–I’ve used this recipe with venison tenderloins and it was just as good**.
Servings: 4
Time preparation: 10 min.
Time total: 24 min.