| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Not, Sent |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Mixed peppercorns, crushed |
| 4 |
|
4oz beef tenderloin steaks, 1 inch thick |
|
|
Cooking spray |
| 1/2 |
c |
Fat-free beef broth |
| 1/2 |
c |
Brandy |
| 1/3 |
c |
Low-fat sour cream |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Press pepper into both sides of steaks. Coat a large nonstick skillet with
cooking spray, and place over medium-high heat until hot. Add steaks; cook
2 minutes on each side or until browned. Reduce heat to medium-low; cook 4
minutes on each side or until desired degree of doneness. Remove steaks
from skillet; set aside and keep warm.
Add broth and brandy to skillet; bring to a boil, scraping skillet to
loosen browned bits. Reduce heat and simmer, uncovered, 2 minutes or until
mixture is reduced to 1/2 cup. Remove from heat, and stir in sour cream and
salt with a whisk. Spoon 3 tbsp sauce over each steak.
Recipe by: Weight Watchers - May/June 1997 Posted to MC-Recipe Digest V1
#624 by The Taillons <taillon@access.mountain.net> on May 29, 1997
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