Tenderloin Steaks With Creamy Sauce •1 tablespoon olive oil •2 beef tenderloin steaks, 4 to 6 ounces each •salt •pepper •3 tablespoons bourbon or good quality brandy • 2 small cloves garlic, minced •1 teaspoon assorted multicolored peppercorns, crushed •1/4 teaspoon dried leaf oregano •1/4 teaspoon dried leaf basil •1/8 teaspoon salt • 2/3 cup whipping cream •1 1/2 tablespoons sour cream •hot cooked rice or baked potatoes •fresh chopped parsley, optional Preparation: Heat olive oil in a medium skillet over high heat 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 4 to 5 inches from heat (leave door just a bit ajar) 4 to 6 minutes on each side or until meat thermometer registers 140° for rare or 150° for medium rare (160° for medium). Add bourbon to drippings in skillet; bring to a boil over medium heat, and deglaze pan, scraping browned bits that cling to bottom. Add minced garlic, peppercorns, basil, 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 or baked potatoes. Garnish with chopped fresh parsley, if desired.
Posted on: Sat, 21 Sep 2013 02:07:40 +0000
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