Peppercorn Cream Beef Tenderloin

• 1 tablespoon olive oil
• 2 (6 -8 ounce) beef tenderloin steaks
• salt and pepper
• 3 tablespoons brandy or 3 tablespoons Bourbon
• 1 -2 minced garlic clove
• 1 teaspoon crushed multicolored peppercorn (can sub fresh crushed black peppercorns)
• 1/2 teaspoon dried oregano
• 1/8 teaspoon salt
• 2/3 cup whipping cream
• 1 1/2 tablespoons sour cream

1. Heat olive oil in a medium skillet over high heat until hot.
2. Sprinkle tenderloin steaks with salt and pepper. Sear tenderloin steaks on both sides in skillet. Remove from skillet, and place on a rack in a broiler pan. Broil 4 to 5 inches from heat (leave door just a bit ajar) 4 to 6 minutes on each side or until meat thermometer registers 140u0b0 for rare or 150u0b0 for medium rare (160u0b0 for medium).
3. Add brandy or bourbon to drippings in skillet; bring to a boil over medium heat, and deglaze pan, scraping browned bits that cling to bottom.
4. Add minced garlic, peppercorns, oregano, and salt; cook 1 minute. Add whipping cream; bring to a boil, and cook 6 to 7 minutes or until sauce is reduced by half.
5. Remove from heat; whisk in sour cream, and spoon sauce over steaks. Serve with noodles or baked potatoes.

olive oil, tenderloin, salt, brandy, garlic, peppercorn, oregano, salt, whipping cream, sour cream

Taken from www.food.com/recipe/peppercorn-cream-beef-tenderloin-411971 (may not work)