Beef > Steaks > Tenderloin Steak with Peppercorns and Brandy

Tenderloin Steak with Peppercorns and Brandy

Cooking method: Sautéing
Serves 4
Total preparation time: 25 min.
Duke Fulco Di Verdura is an Italian and loves dishes from his native Sicily, but he is a gourmet with international tastes. He particularly likes this steak recipe.


4 (5 oz. ) Tenderloin Steaks
16 black peppercorns, crushed
4 tbsp. butter
1 clove garlic, minced
4 slices bread
3 tbsp. brandy


1. Dry the tenderloin steaks on paper towels and sprinkle with salt. Press the crushed peppercorns into both sides of the steaks.

2. Place 1 tablespoon of butter in a sauté pan or heavy skillet. When sizzling, add the garlic. When the garlic becomes transparent, add the steaks and brown on both sides. Remove to a heated platter and cover loosely with foil.

3. In another skillet, melt 2 tablespoons of butter until hot but not smoking and sauté the bread on both sides until brown. Remove the bread to paper towels and then to a heated platter.

4. In the pan used to sauté the beef, heat 1 tablespoon of butter until hot but not smoking. Return the beef to the pan. Ladle in the brandy (do not pour directly from bottle). Tilt the pan into the flame, or ignite with a flaming match. Cook for 30 seconds after the flame dies down. To serve, place a steak on a slice of satuéed bread and spoon some sauce over each serving.


This recipe can easily be converted to a romantic dinner for two by cutting the recipe ingredients in half.

This recipe is from MEAT by The Lobels