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Ingredients
- 1 T whole black peppercorns, crushed
- 1/2 teas salt
- 4 beef tenderloin steaks(about 5 oz each)
- 1 T butter
- 1 T olive oil
- 1/4 dry white wine
- 2 T brandy
- 1/2 c heavy whipping cream
- 1 T chopped chives and whole sprigs of chives for garnish
Details
Servings 4
Preparation
Step 1
In a cup, mix peppercorns and salt. Rub mixture over all steaks. In a nonstick 12-inch skillet, melt butter with oil over high heat. Add steaks and cook for 14 to 16 minutes for medium rare or until desired doneness, turning over once. Transfer steaks to dinner plates. 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 sauce of steaks. Garnish with whole sprigs of chives.
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