Beef Tenderloin With Peppercorn Blue Cheese Brandy Sauce Recipe

• 4 pcs of cleaned filet, weighing 7 ounce. each
• 2 tbsp. whole black peppercorn, cracked
• 4 tbsp. oil
• 1/4 c. blue cheese, crumbled
• 3/4 c. heavy cream
• 1 c. brown sauce
• 1/3 c. brandy
• Salt to taste

1. Lightly salt the tenderloin, then roll them in the peppercorns, pressing down the pepper into the filets.
2. Heat the oil in a large skillet, till very warm.
3. Add in the filets and cook over high heat for 2 min on each side or possibly till desired doneness.
4. Lift them out of the skillet and keep hot on serving platter while making the sauce.
5. Deglaze the skillet with the brandy and let it flambe.
6. Stir in cream and blue cheese, scraping the bottom of the skillet to dissolve any meat glace.
7. Add in brown sauce and let reduce till desired consistency.
8. Adjust seasoning.
9. Pour over the tenderloin and serve immediately.

black peppercorn, oil, blue cheese, heavy cream, brown sauce, brandy, salt

Taken from cookeatshare.com/recipes/beef-tenderloin-with-peppercorn-blue-cheese-brandy-sauce-12601 (may not work)