Peppered Tenderloin Steaks with Brandy Cream
Yield
4 servingsPrep
10 minCook
20 minReady
35 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
mixed peppercorns
crushed |
* |
| 4 | each |
beef, steak
|
*
|
| ½ | cup |
beef stock
|
|
| ½ | cup |
brandy
|
*
|
| ⅓ | cup |
sour cream
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
mixed peppercorns
crushed |
* |
| 4 | each |
beef, steak
|
*
|
| 118 | ml |
beef stock
|
|
| 118 | ml |
brandy
|
*
|
| 79 | ml |
sour cream
|
|
| 1.3 | ml |
salt
|
|
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.
