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Tenderloin for Two with Peppercorn Cream*

1 tablespoon olive oil
2 (6 oz) beef tenderloin steaks
salt
pepper
1/4 cup brandy
1 large garlic clove, minced
1 teaspoon multicolored peppercorns, crushed
1/2 teaspoon dried oregano
1/8 teaspoon salt
2/3 cup whipping cream
1 1/2 tablespoons sour cream
hot cooked rice
fresh oregano sprigs, for garnish
Heat olive oil in a medium skillet until hot. Sprinkle tenderloin steaks with salt and pepper. Sear tenderloin steaks on both sides in skillet. Remove from skillet, and place on a rack in a broiler pan. Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 to 7 minutes on each side or until meat thermometer registers 140 degrees (rare), 150 degrees (med. rare), or 160 degrees (medium).
Add brandy to drippings in skillet; bring to a boil, and deglaze pan by scraping particles that cling to bottom. Add minced garlic, peppercorns, oregano, and salt; cook 1 minute. Add whipping cream; bring to a boil, and cook 6 to 7 minutes or until sauce is reduced by half. Remove from heat; Whisk in sour cream, and spoon sauce over steaks. Serve with rice. Garnish, if desired.
Yield: 2 servings.

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