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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 |
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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 |
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Brush steaks lightly with olive oil. |
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Combine garlic, rosemary, peppercorns, and pine nuts in a small bowl. Press mixture into both sides of steaks. |
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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. |
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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. |
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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. |
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| Need help with this recipe? Go to:
Pan Fry/Saute,
Meat Doneness |
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