Pepper Steak with Brandy Sauce
- Ready In:
- 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
- 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**.
Questions & Replies
Got a question? Share it with the community!
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!
RECIPE SUBMITTED BY
<p><strong><span style=color: #0000ff;>I am a person who strives to attain the highest educational level I can in order to assist those with disabilities live life to the fullest. I believe strongly that everyone can reach their full potential when given the right tools to learn and a caring person to believe in them.</span></strong></p>