Recipe - Peppered Tenderloin Steaks With Brandy Cream

3 tablespoon Mixed peppercorns, crushed
4 4oz beef tenderloin steaks,
1 inch thick
Cooking spray
One half cup Fatfree beef broth
One half cup Brandy
1/3 cup Lowfat sour cream
One fourth teaspoon Salt

Press pepper into both sides of steaks. Coat a large nonstick skillet with
cooking spray, and place over mediumhigh heat until hot. Add steaks; cook
2 minutes on each side or until browned. Reduce heat to mediumlow; 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 One half 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 MCRecipe Digest V1
#624 by The Taillons taillon@access.mountain.net on May 29, 1997