Peppered tenderloin steaks with brandy cream
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Mixed peppercorns, crushed |
| 4 | 4oz beef tenderloin steaks, 1 inch thick | |
| Cooking spray | ||
| ½ | cup | Fat-free beef broth |
| ½ | cup | Brandy |
| ⅓ | cup | Low-fat sour cream |
| ¼ | teaspoon | 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.
Recipe by: Weight Watchers - May/June 1997 Posted to MC-Recipe Digest V1 #624 by The Taillons <taillon@...> on May 29, 1997