Tenderloin Pepper Steak Flambe - Northern Michigan's News Leader

Tenderloin Pepper Steak Flambe

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2 3oz Petite filets
2 oz Heavy whipping cream
1 oz Butter
1 tsp Olive oil
2 oz Brown sauce
1 oz Brandy
  Shallots, garlic, black and green peppercorns, salt and parsley for seasoning
Start on medium heat with oil and butter. Season steaks with salt and the two varieties of peppercorns. Cook for 2 minutes each side for medium-rare in hot pan. Flambe with brandy. Add cream and brown sauce, garlic, shallots and heat meat in sauce. Remove steaks and let sauce boil down for about 3 minutes. Serve steaks on hot plate, cover with the sauce.