12 (3 oz.) beef tenderloin steaks
1 tsp black peppercorns, crushed
2 oz mushrooms, sliced
2 oz Scotch whiskey
1 tsp green peppercorns, crushed
1 tsp parsley, chopped
2 oz brandy
1 tsp pink peppercorns, crushed
1 tsp pimentos, chopped
4 oz heavy cream
1 tsp black peppercorns, crushed
2 oz mushrooms, sliced
2 oz Scotch whiskey
1 tsp green peppercorns, crushed
1 tsp parsley, chopped
2 oz brandy
1 tsp pink peppercorns, crushed
1 tsp pimentos, chopped
4 oz heavy cream
method
1. In a skillet, saute each steak until browned.
2. Place 3 steaks each on 4 dinner plates, keep warm.
3. To the same skillet, add the black peppercorns, mushrooms and whiskey, bring to a quick boil (being careful not to ignite the whiskey).
4. Pour the mushroom sauce over the steaks on the left of each plate.
5. Add the green peppercorns, parsley, and brandy to the skillet, bring to a quick boil and pour over the steaks on the right.
6. Add the pink peppercorns, chopped pimentos, and heavy cream to the skillet, cook to reduce until thick.
7. Pour this sauce over the middle steaks.
2. Place 3 steaks each on 4 dinner plates, keep warm.
3. To the same skillet, add the black peppercorns, mushrooms and whiskey, bring to a quick boil (being careful not to ignite the whiskey).
4. Pour the mushroom sauce over the steaks on the left of each plate.
5. Add the green peppercorns, parsley, and brandy to the skillet, bring to a quick boil and pour over the steaks on the right.
6. Add the pink peppercorns, chopped pimentos, and heavy cream to the skillet, cook to reduce until thick.
7. Pour this sauce over the middle steaks.
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