Shelly's Recipe

PEPPERED BEEF TENDERLOIN WITH BRANDIED PEPPERCORN SAUCE

Category: Roasts/Tenderloin - Beef

4 (6 oz) beef tenderloin steaks
3 tbsp fresh cracked black pepper
1 tsp kosher salt (sea salt is better if you have it)
1 tbsp vegetable oil
1/2 tsp minced onion
1/2 tsp minced garlic
1/4 cup brandy or cognac
1/2 cup beef or veal stock (broth will work, but you will allow for an extra 5 minutes for reduction later)
1/8cup heavy cream
1/2 tsp Dijon mustard

Preheat oven to 400. Generously coat steaks with peppercorns and salt while you get an oven-safe saute pan hot over med-hi heat. Add oil to pan, sear steaks for about 1 minute on each side, then remove from pan and set aside.

With the pan over a medium flame, add onions and garlic, sweat for about 30 seconds. Add brandy to the saute pan, stand back, as it