New Year’S Eve Tenderloin Steaks

• 2 beef tenderloin steaks (1 inch thick and 5 ounces each)
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 3 shallots, finely chopped
• 2 tablespoons Cognac
• 1/4 teaspoon whole peppercorns, crushed
• 1/2 cup dry red wine or beef broth
• 1/4 cup beef broth
• 2 ounces fresh goat cheese, crumbled

1. Sprinkle steaks with pepper. In a large skillet, cook steaks in oil over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Remove to a
2. and keep warm.
3. Reduce heat to low; add the shallots, Cognac and peppercorns, stirring to loosen browned bits from pan. Stir in wine and broth. Bring to a boil over medium heat; cook until liquid is reduced to 1/2 cup.
4. Top steaks with cheese. Broil 6 in. from the heat for 2-3 minutes or until cheese is softened. Serve sauce mixture with steaks.

beef tenderloin, pepper, canola oil, shallots, cognac, whole peppercorns, red wine, beef broth, goat cheese

Taken from www.tasteofhome.com/recipes/new-year-s-eve-tenderloin-steaks/ (may not work)