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.