Peppered Tenderloin Steaks With Brandy Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Not, Sent | 4 | Servings | |
INGREDIENTS
| 3 | T | 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 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 84
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 258.2mg
Potassium: 80.6mg
Carbohydrates: 3.1g
Fiber: 1.2g
Sugar: <1g
Protein: <1g