Pepper Steak with Brandy Sauce

Submitted by SpeechTeachMe

"I found this recipe in the Oct '02 issue of Good Housekeeping. It is very easy to make and looks and tastes like a gourmet meal. Goes well with twice baked potatoes and red wine. My husband loves this--we use it for special occasions."

 

• Ready In: 24mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 tablespoon whole black peppercorn, crushed
• 1⁄2 teaspoon salt
• 4 (5 ounce) beef tenderloin steaks, 1 1/4 inch thick (about , filet mignon)
• 1 tablespoon margarine or 1 tablespoon butter
• 1 tablespoon olive oil
• 1⁄4 cup dry white wine
• 2 tablespoons brandy
• 1⁄2 cup heavy cream or 1/2 cup whipping cream
• 1 tablespoon chopped fresh chives, plus whole chives for garnish

directions

1. In cup, mix peppercorns and salt.
2. Rub mixture all over steaks.
3. In nonstick 12" skillet, melt margarine with oil over medium high heat.
4. Add steaks and cook 14 to 16 minutes for medium-rare or until desired doneness, turning steaks over once.
5. Transfer steaks to 4 dinner plates;keep warm.
6. Add wine and brandy to skillet.
7. Heat to boiling, stirring until browned bits are loosened from bottom of skillet.
8. Add cream and boil about 1 minute or until sauce thickens.
9. Stir in chopped chives.
10. Pour over steaks.
11. Garnish with chives.
12. **You can use any tenderloin steaks--I've used this recipe with venison tenderloins and it was just as good**.

Reviews

[Food Snob]

I've only ever had pepper steak once before at a nice restaurant~ I closed my eyes and ears and went right back there. This was absolutely delicious. I had to use a lesser cut of meat, so I can only imagine how amazing it would be with the tenderloin. The pepper wasn't too much (I can't handle a lot of pepper)and the sauce was lovely. Thank you for such a wonderful recipe!