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Have you made Peppered Tenderloin Steaks with Brandy Cream?
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Rating: 4.0/5 (5 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 289
% Daily Value**
Total Fat 11g
17%
Saturated Fat 6g
10%
Unsaturated Fat 1g
Cholesterol 69mg
23%
Sodium 420mg
18%
Total Carbohydrate 4g
1%
Dietary Fiber 1g
4%
Sugars 2g
Protein 27g
Vitamin A  33%Vitamin C  5%
Calcium  2%Iron  11%
Potassium  13%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Peppered Tenderloin Steaks with Brandy Cream

Recipe Tags: Meat Recipes

Date Added: June 11, 2009

Ingredients:

1/2 Cup Brandy
1/3 Cup Low Fat Sour Cream
1/4 Teaspoon Salt coarse
1/2 Cup Beef Broth fat free
3 Tablespoons Peppercorns mixed, crushed
4 Beef Tenderloin steaks, 4 oz, 1 inch thick
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Directions:

1. Press pepper into both sides of steaks. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot.

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

3. 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.

4. 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 1/2 cup.

5. Remove from heat, and stir in sour cream and salt with a whisk. Spoon 3 tbsp sauce over each steak.

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Dietary Notes:
This recipe is high in Vitamin A with 33% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Alcohol, Beef allergies.
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