- 4 beef tenderloin steaks (6 ounces each)
- 1 tablespoon coarsely ground pepper
- 1/2 teaspoon salt
- 1 tablespoon plus 2 teaspoons olive oil, divided
- 2 cups sliced fresh shiitake mushrooms
- 1 tablespoon minced fresh thyme
- 2 tablespoons brandy
- 2 tablespoons heavy whipping cream
- Sprinkle steaks with pepper and salt. In a large skillet over medium heat, cook steaks in 1 tablespoon oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
- In the same skillet, saute mushroom in remaining oil. Add thyme; cook 1 minute longer. Remove from the heat. Add brandy; cook over medium heat until liquid is evaporated. Stir in cream. Serve with steaks. Yield: 4 servings.
Originally published as Steak au Poivre in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p20
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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