Piney Woods Tenderloin

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Piney Woods Tenderloin
This cookoff winner, submitted by Dr. O.B. Jackson, Jr., pays homage to the Piney Woods region of East Texas.

Prep: 15 minutes
Cook: 8 minutes
Servings: Serves 4

4 beef tenderloin steaks, cut 1-1/2 inches thick

-- olive oil

4 cloves garlic, minced

2 Tbsp. rosemary, chopped fine

2 Tbsp. green peppercorns, crushed

1/3 cup whole pine nuts, chopped

2 Tbsp. butter

1/2 cup brandy

1/3 cup peach chutney

	Brush steaks lightly with olive oil.
	Combine garlic, rosemary, peppercorns, and pine nuts in a small bowl. Press mixture into both sides of steaks.
	Saute steaks in butter over medium heat, 3 minutes on each side for medium rare. Remove steaks to a platter and tent with foil to keep warm.
	Add brandy and peach chutney to the remaining pan juices, scraping the browned bits off the skillet as you stir. Simmer for 1 minute. Pour sauce over steaks and serve.

You may substitute sirloin or shoulder steak, cut 1-inch thick for the tenderloin.

If peach chutney is unavailable, you may substitute apricot or your favorite chutney.

Need help with this recipe? Go to: Pan Fry/Saute, Meat Doneness