o 1 tablespoon whole black Tellicherry Peppercorns, crushed
o ½ teaspoon Trapani Sea Salt
o 4 (5 ounce) beef tenderloin steaks, 1 1/4 inch thick ( about , filet mignon)
o 1 tablespoon Il Casolare Extra Virgin Olive Oil
o ¼ cup dry white wine
o 1 teaspoon Brandy Flavor
o ½ cup heavy cream
o 1 tablespoon chopped fresh chives or parsley for garnish (optional)
1. In cup, mix Tellicherry peppercorns and Trapani Sea Salt. Rub mixture all over steaks.
2. In nonstick 12" skillet, heat Il Casolare Olive Oil over medium high heat. Add steaks and cook 14 to 16 minutes for medium-rare or until desired doneness, turning steaks over once.
3. Transfer steaks to 4 dinner plates; keep warm.
4. Add wine and Brandy Flavor to skillet. Heat to boiling, stirring until browned bits are deglazed from bottom of skillet. Add cream and boil about 1 minute or until sauce thickens. Stir in chopped chives or parsley if desired.
5. Pour sauce over steaks.
Recipe adapted from Good Housekeeping, October 2002.
Photo courtesy of www.yelp.com