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Beef Tenderloin with a Creamy Peppercorn Sauce
| 1 Tablespoon | olive oil |
| 2 | 6oz. Beef tenderloin steaks |
| 1/4 cup | Brandy |
| 1 | large clove of garlic, minced |
| 1 teaspoon | multicoloured peppercorns, crushed |
| 1/2 teaspoon | dried oregano |
| 2/3 cup | whipping cream |
| 1 1/2 tablespoons | sour cream |
| to taste | salt and pepper |
| for garnish | fresh sprigs oregano |
In a medium skillet, heat the olive oil until it's hot. Sprinkle the tenderloin steaks with salt and pepper. Sear on both sides; remove from pan and place on broiler rack about 5 1/2 inches from the heat. Broil for 5 to 7 minutes on each side or until meat thermometer reads 140 degrees for rare, 150 degrees for medium rare, 160 degrees for medium or 170 degrees for well .Add the brandy to the drippings in the skillet; bring to a boil, and deglaze the pan by scraping particles that cling to the bottom. Add the minced garlic, peppercorns , and oregano; cook 1 minute. Add the whipping cream; bring to a boil and cook for 6 to 7 minutes, or until the sauce are reduced by half. Promptly remove from heat; whisk in sour cream. Serve sauce over the steaks and garnish with a sprig of fresh oregano. Yield: 2 servings