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Tenderloin Steaks With Creamy Sauce

User Rating 5 Star Rating (2 Reviews)


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  • 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


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.
Yield: 2 servings.

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User Reviews

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 5 out of 5
, Member dettdunn

Absolutely wonderful. Steaks were tender; pepper sauce wonderful flavor without being overpowering. Definitely will make again and again.

1 out of 1 people found this helpful.

See all 2 reviews

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