French pepper steaks PDF Print E-mail

French Pepper Steaks

Posted by swm56 at recipegoldmine.com April 30, 2001

4 beef tenderloins, 1 1/2 inches thick
3 tablespoons cognac or brandy
1/4 teaspoon tarragon
6 tablespoons butter
1/2 pint heavy cream

Grind Lots of pepper into a dish, sprinkle in tarragon. Press tenderloins in dish and grind more pepper on top. Press in with flat of knife.

In a hot skillet, add 2 tablespoons butter and brown meat on both sides. Turn and cook about 3 minutes more for rare (or cook more to your preference). Remove to a platter and turn heat to low. Add remaining butter, melt and add brandy slowly, letting brand cook out and scraping brown bits. Add cream, mix in well and season to taste. Pour sauce over tenderloins.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
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  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
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