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Peppered Tenderloin Steaks with Brandy Cream

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

35 min
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
3 tablespoons mixed peppercorns
crushed
*
4 each beef, steak
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½ cup beef stock
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½ cup brandy
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cup sour cream
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¼ teaspoon salt
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Ingredients

Amount Measure Ingredient Features
45 ml mixed peppercorns
crushed
*
4 each beef, steak
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118 ml beef stock
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118 ml brandy
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79 ml sour cream
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1.3 ml salt
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Directions

Press pepper into both sides of steaks.

Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot.

Add steaks; cook 2 minutes on each side or until browned.

Reduce heat to medium-low; cook 4 minutes on each side or until desired degree of doneness.

Remove steaks from skillet; set aside and keep warm.

Add broth and brandy to skillet; bring to a boil, scraping skillet to loosen browned bits.

Reduce heat and simmer, uncovered, 2 minutes or until mixture is reduced to ½ cup.

Remove from heat, and stir in sour cream and salt with a whisk.

Spoon 3 tbsp sauce over each steak.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 4483% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 217mg 9%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 0%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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