Peppercorn Cream Beef Tenderloin |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A dish for two. Ingredients:
1 tablespoon olive oil |
2 (6 -8 ounce) beef tenderloin steaks |
salt and pepper |
3 tablespoons brandy or 3 tablespoons bourbon |
1 -2 minced garlic clove |
1 teaspoon crushed multicolored peppercorn (can sub fresh crushed black peppercorns) |
1/2 teaspoon dried oregano |
1/8 teaspoon salt |
2/3 cup whipping cream |
1 1/2 tablespoons sour cream |
Directions:
1. Heat olive oil in a medium skillet over high heat until hot.
2. Sprinkle tenderloin steaks with salt and pepper. Sear tenderloin steaks on both sides in skillet. Remove from skillet, and place on a rack in a broiler pan. Broil 4 to 5 inches from heat (leave door just a bit ajar) 4 to 6 minutes on each side or until meat thermometer registers 140° for rare or 150° for medium rare (160° for medium).
3. Add brandy or bourbon to drippings in skillet; bring to a boil over medium heat, and deglaze pan, scraping browned bits that cling to bottom.
4. Add minced garlic, peppercorns, oregano, and salt; cook 1 minute. Add whipping cream; bring to a boil, and cook 6 to 7 minutes or until sauce is reduced by half.
5. Remove from heat; whisk in sour cream, and spoon sauce over steaks. Serve with noodles or baked potatoes.
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