Piney woods tenderloin

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


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 --

Similar recipes