Peppercorn Cream Beef Tenderloin

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.