Beef Tenderloin & Peppercorn Brandy Sauce

Is there a more classic special dinner than steak (especially accompanied by a flavorful peppercorn brandy sauce!) Not only impressive and absolutely delicious, but super fast to whip up. Be sure to try this for your next important occasion!

Ingredients (serves 2)

• 2 6-oz beef tenderloin steaks
• 10.5 oz beef broth, double strength
• 1 oz Calvados apple brandy
• 1/2 cup sliced mushrooms
• 1 shallot, finely minced1 tsp butter (not margarine)
• 1 tsp cracked green or black peppercorns
• 1/2 tsp fresh ground black pepper
• 1/2 tsp chives, minced

Let steaks come to room temperature (about 15 minutes). Coat both sides of steaks with coarsely ground black pepper and firmly press them in.

Melt butter over medium heat in nonstick or cast iron skillet. Brown the steaks well, about 5 minutes on the first side and 3 minutes on the second depending on thickness. Remove steaks to a heated plate and cover with foil to keep warm.

Add brandy, swirling to deglaze the pan and dissolve flavor bits. Flaming the brandy is only recommended for experienced cooks and without children in the area. Add beef broth, shallot, green peppercorns, mushrooms and heat on high until reduced 50%. Check for seasoning, add additional black pepper or salt if needed.

Transfer steaks to warm plates, pour 1 tablespoon of brandy sauce over and top with mushrooms and chives. Serve and enjoy with someone special!

Nutritional Info (per serving)
Calories: 370
Carbs: 1 grams
Protein: 49 grams
Fat: 13 grams