Peppercorn Cream Beef Tenderloin - cooking recipe

Ingredients

1 tablespoon olive oil
2 (6 -8 ounce) beef tenderloin steaks
salt and pepper
3 tablespoons brandy or 3 tablespoons Bourbon
1 -2 minced garlic clove
1 teaspoon crushed multicolored peppercorn (can sub fresh crushed black peppercorns)
1/2 teaspoon dried oregano
1/8 teaspoon salt
2/3 cup whipping cream
1 1/2 tablespoons sour cream

Preparation

Heat olive oil in a medium skillet over high heat until hot.
Sprinkle tenderloin steaks with salt and pepper. Sear tenderloin steaks on both sides in skillet. Remove from skillet, and place on a rack in a broiler pan. Broil 4 to 5 inches from heat (leave door just a bit ajar) 4 to 6 minutes on each side or until meat thermometer registers 140\u00b0 for rare or 150\u00b0 for medium rare (160\u00b0 for medium).
Add brandy or bourbon to drippings in skillet; bring to a boil over medium heat, and deglaze pan, scraping browned bits that cling to bottom.
Add minced garlic, peppercorns, oregano, and salt; cook 1 minute. Add whipping cream; bring to a boil, and cook 6 to 7 minutes or until sauce is reduced by half.
Remove from heat; whisk in sour cream, and spoon sauce over steaks. Serve with noodles or baked potatoes.