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 --