Tenderloin for Two With Peppercorn Cream

• 1 tablespoon olive oil
• 2 (6 ounce) beef tenderloin fillets
• 14 cup brandy
• 1 large garlic clove, minced
• 1 teaspoon multicolored peppercorn, crushed
• 12 teaspoon dried oregano
• 18 teaspoon salt
• 23 cup whipping cream
• 1 12 tablespoons sour cream

1. Heat the oil in a medium skillet until hot.
2. Sprinkle the fillets with salt and pepper to your taste on both sides.
3. Sear both sides of the fillet in the hot skillet with oil.
4. Remove from skillet and place on a rack in a roasting pan.
5. Broil 5 1/2 inches from the heat for 5 min on each side or until 145 degrees F is reached for medium-rare.
6. Add brandy to drippings in the skillet and bring to a boil stirring to loosen any browned bits on the bottom.
7. Add minced garlic, crushed peppercorns, oregano, and salt - cook for 1 minute.
8. Add whipping cream and bring to a boil, and cook 6 min or until sauce is reduced by half.
9. Remove from heat and whisk in sour cream.
10. Spoon over the fillets.
11. Serve with hot white rice.

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

Taken from www.food.com/recipe/tenderloin-for-two-with-peppercorn-cream-176744 (may not work)