Pan-Broiled Filet Mignons

• 4 (4-ounce) beef tenderloin steaks (1 inch thick)
• 3 tablespoons dried green peppercorns
• 3 tablespoons black peppercorns
• 1/2 cup dry vermouth
• 1/2 cup beef broth
• 1/2 cup brandy

1. Trim fat from steaks. Firmly press peppercorns into steaks. Place a medium nonstick skillet over medium-high heat until hot. Add steaks; cook 1 minute on each side or until browned. Cook over medium-low heat 4 minutes on each side or until desired degree of doneness. Place steaks on a serving platter. Set aside; keep warm.
2. Add vermouth and broth to skillet; bring to a boil. Cook 4 minutes or until reduced by half, scraping up brown bits in bottom of pan. Add brandy. Bring to a boil, and cook 4 minutes or until reduced by half. Serve steaks with sauce.
3. Note: This recipe can be havled easily to serve

beef tenderloin, dried green peppercorns, black peppercorns, beef broth, brandy

Taken from www.myrecipes.com/recipe/pan-broiled-filet-mignons (may not work)