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