Piney Woods Tenderloin Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Beef Tenderloin Steaks OR-,
1 lbs: Beef Top Sirloin Steak, cut 1-inch thick
OLIVE OIL
4: Garlic cloves, minced
2 tbsp: Rosemary, chopped fine
2 tbsp: Green peppercorns, crushed
1/3 cup: Whole pine nuts, chopped
2 tbsp: Butter,
1/2 cup: Brandy,
1/3 cup: Peach chutney,
Juices of skillet,
Directions:
Brush steaks lightly with oil. Combine garlic, rosemary, peppercorns
and pine nuts; sprinkle over steaks and press into both sides. Saute
steaks in butter over med. heat, 4 min. per side for med-rare. Remove
steaks to platter. Add brandy and peach chutney to the pan juices,
scraping the sides as you stir. Pour sauce over steaks and serve.
Serving suggestion: Wild Rice and Broccoli, Serves 4 in 25 minutes.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Source from luhu.jp
and pine nuts; sprinkle over steaks and press into both sides. Saute
steaks in butter over med. heat, 4 min. per side for med-rare. Remove
steaks to platter. Add brandy and peach chutney to the pan juices,
scraping the sides as you stir. Pour sauce over steaks and serve.
Serving suggestion: Wild Rice and Broccoli, Serves 4 in 25 minutes.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Source from luhu.jp