Beef Tenderloin with Garlic and Brandy

• 4 6- to 7-ounce beef tenderloin steaks (each about 1 inch thick)
• 1 tablespoon olive oil
• 3 tablespoons chopped fresh parsley
• 3 large garlic cloves, chopped
• 2/3 cup canned beef broth
• 2 tablespoons brandy

1. Sprinkle steaks with salt and pepper.
2. Heat oil in large skillet over medium-high heat.
3. Add steaks; cook to desired doneness, about 5 minutes per side for medium-rare.
4. Transfer steaks to platter.
5. Add 2 tablespoons parsley and garlic to skillet; stir 30 seconds.
6. Add broth, then brandy.
7. Boil until juices are reduced to glaze, about 6 minutes.
8. Spoon glaze over steaks.
9. Sprinkle with remaining 1 tablespoon parsley.

beef tenderloin, olive oil, parsley, garlic, beef broth, brandy

Taken from www.epicurious.com/recipes/food/views/beef-tenderloin-with-garlic-and-brandy-5861 (may not work)