Piney Woods Tenderloin
Prep Time : 15 minutes
Cook Time : 8 minutes
Serves : 4
4 Nolan Ryan's All-Natural Beef Tenderloin Steaks,
cut 1-1/2 inches thick
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 the 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.
Recipe courtesy of The Beef Checkoff