Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Beef Tenderloin Steaks OR- |
| 1 pounds | Beef Top Sirloin Steak cut 1-inch thick |
| 4 \N | 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 |
| \N \N | Juices of skillet |
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 --