Piney Woods Tenderloin Steaks
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Servings
Serves 4
Prep Time
15 minutes
Cook Time
8 minutes
Cooking Methods
Pan Frying or Sauté
Pan Broiling
Stir Fry
Beef Type
Shortloin
Ingredients
- 4 beef tenderloin steaks, cut 1-1/2 inches thick
- olive oil
- 4 cloves garlic, minced
- 2 Tbsp. rosemary, chopped fine
- 2 Tbsp. green peppercorns, crushed
- 1/3 cup whole pine nuts, chopped
- 2 Tbsp. butter
- 1/2 cup brandy
- 1/3 cup peach chutney
Instructions
Brush steaks lightly with olive oil.
Combine garlic, rosemary, peppercorns, and pine nuts in a small bowl. Press mixture into both sides of steaks.
Saute steaks in butter over medium heat, 3 minutes on each side for medium rare. Remove steaks to a platter and tent with foil to keep warm.
Add brandy and peach chutney to the remaining pan juices, scraping the browned bits off the skillet as you stir. Simmer for 1 minute. Pour sauce over steaks and serve.
Suggestions
You may substitute sirloin or shoulder steak, cut 1-inch thick for the tenderloin. If peach chutney is unavailable, you may substitute apricot or your favorite chutney.
