Piney woods tenderloin
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | Beef Tenderloin Steaks OR- | |
1 | pounds | Beef Top Sirloin Steak cut 1-inch thick |
4 | Garlic cloves; minced | |
2 | tablespoons | Rosemary, chopped fine |
2 | tablespoons | Green peppercorns, crushed |
⅓ | cup | Whole pine nuts, chopped |
2 | tablespoons | Butter |
½ | cup | Brandy |
⅓ | cup | Peach chutney |
Juices of skillet |
Directions
OLIVE OIL
Brush steaks lightly with oil. Combine garlic, rosemary, peppercorns and pine nuts; sprinkle over steaks and press into both sides. Saute steaks in butter over med. heat, 4 min. per side for med-rare. Remove steaks to platter. Add brandy and peach chutney to the pan juices, scraping the sides as you stir. Pour sauce over steaks and serve.
Serving suggestion: Wild Rice and Broccoli, Serves 4 in 25 minutes.
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --