Beef Tenderloin With Brandy Sauce

• 1 lb beef tenderloin, sliced into 4 steaks
• MARINADE
• 2 ounces scotch whiskey
• 3 tablespoons butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon thyme
• 1 teaspoon crushed peppercorn
• SAUCE
• 1 tablespoon butter
• 1/2 cup mushroom, sliced
• 1 teaspoon peppercorn, roughly crushed
• 1 tablespoon brandy
• 1/4 cup cream

1. Marinate steaks in marinade for 2 hours.
2. Saute steaks in butter; remove from pan when cooked to doneness you like.
3. Add mushrooms to pan.
4. Add peppercorns.
5. Add brandy OFF stove.
6. Deglaze pan, scraping browned bits off bottom of pan.
7. Don't ignite; fire scares me.
8. Add cream.
9. Reduce; pour over steaks.

beef tenderloin, marinade, scotch, butter, garlic, worcestershire sauce, thyme, peppercorn, butter, mushroom, peppercorn, brandy, cream

Taken from www.food.com/recipe/beef-tenderloin-with-brandy-sauce-468258 (may not work)