Peppered tenderloin steaks with brandy cream

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Mixed peppercorns, crushed
4 4oz beef tenderloin steaks, 1 inch thick
Cooking spray
½ cup Fat-free beef broth
½ cup Brandy
⅓ cup Low-fat sour cream
¼ teaspoon Salt

Directions

Press pepper into both sides of steaks. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add steaks; cook 2 minutes on each side or until browned. Reduce heat to medium-low; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from skillet; set aside and keep warm.

Add broth and brandy to skillet; bring to a boil, scraping skillet to loosen browned bits. Reduce heat and simmer, uncovered, 2 minutes or until mixture is reduced to ½ cup. Remove from heat, and stir in sour cream and salt with a whisk. Spoon 3 tbsp sauce over each steak.

Recipe by: Weight Watchers - May/June 1997 Posted to MC-Recipe Digest V1 #624 by The Taillons <taillon@...> on May 29, 1997

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