Yield: 4 Servings
|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|
|⅓ cup||Peach chutney|
|\N \N||Juices of skillet|
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 --