Peppered Steaks Special Entertaining

Ingredients

• 4 tenderloin steaks
• 4 Tbsp. crushed black peppercorns
• 1 Tbsp. oil
• 2 Tbsp. butter
• 2 Tbsp. brandy
• 1 large onion, chopped
• 1 Tbsp. parsley, chopped
• 1 Tbsp. ground pepper
• 1 cup beef broth
• 1 Tbsp. Worcestershire sauce
• 1 tsp. celery salt
• 1 Tbsp. mustard
• 1/2 cup sherry
• 1/2 cup whipping cream

Instructions

Pound black peppercorns into each steak. Brush with oil and allow to sit at room temperature for 30 minutes.

Heat 1 Tbsp. oil and 2 Tbsp. butter in large skillet. Pan sear steaks 2 minutes on each side.

Pour 2 Tbsp. brandy over steaks and carefully ignite with fire starter or extra long match. When flames die out, remove steaks to heated plate. Keep warm.

Add chopped onion, chopped parsley, ground black pepper, beef broth, celery salt, mustard, sherry and whipping cream to pan juices. Saute over high heat 5 minute, until slightly reduced and thickened.

Return steaks to skillet, cover and simmer 5 minutes. Remove lid and continue to simmer 2 minutes.

Serve immediately.