Beef Tenderloin With Peppercorn And Brandy Cream Sauce Recipe

• 4 beef tenderloin filets, 7 ounce. each
• 2 tbsp. whole black peppercorns
• 4 tbsp. butter
• 1 c. brown sauce
• 3/4 c. heavy cream
• 1/3 c. brandy
• Salt and pepper to taste

1. Place the peppercorns on a cutting board or possibly counter and coarsely crush them with a heavy pot or possibly bottom of a skillet.
2. Lightly salt the steaks, then roll them in the peppercorns, pressing down the pepper into the steaks.
3. Heat the butter in a large skillet till very warm.
4. Add in the steaks and cook over high heat for 2 min on each side till desired doneness.
5. Lift them out of the skillet and keep hot on serving plate while making the sauce.
6. Deglaze the skillet with the brandy and let it flambe.
7. Stir in the cream, scraping the bottom of the skillet to dissolve any meat juices.
8. Add in brown sauce and let reduce till desired consistency.
9. Adjust seasoning.
10. Pour over steak and serve immediately.

beef tenderloin, whole black peppercorns, butter, brown sauce, heavy cream, brandy, salt

Taken from cookeatshare.com/recipes/beef-tenderloin-with-peppercorn-and-brandy-cream-sauce-26537 (may not work)