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Beef Tenderloin with Peppercorn Sauce
12 (3 oz.) beef tenderloin steaks
1 tsp black peppercorns, crushed
2 oz mushrooms, sliced
2 oz Scotch whiskey
1 tsp green peppercorns, crushed
1 tsp parsley, chopped
2 oz brandy
1 tsp pink peppercorns, crushed
1 tsp pimentos, chopped
4 oz heavy cream
In a skillet, saute each steak until browned.
Place 3 steaks each on 4 dinner plates, keep warm.
To the same skillet, add the black peppercorns, mushrooms and
whiskey, bring to a quick boil (being careful not to ignite the
whiskey). Pour the mushroom sauce over the steaks on the left of
each plate.
Add the green peppercorns, parsley, and brandy to the skillet,
bring to a quick boil and pour over the steaks on the right.
Add the pink peppercorns, chopped pimentos, and heavy cream to the
skillet, cook to reduce until thick. Pour this sauce over the middle
steaks.
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Beef Tenderloin 05