Steak Fillet With Tarragon Cream Brandy Sauce Recipes

Steps:

• In cup, mix peppercorns and salt.
• Rub mixture all over steaks.
• In nonstick 12" skillet, melt margarine with oil over medium high heat.
• Add steaks and cook 14 to 16 minutes for medium-rare or until desired doneness, turning steaks over once.
• Transfer steaks to 4 dinner plates;keep warm.
• Add wine and brandy to skillet.
• Heat to boiling, stirring until browned bits are loosened from bottom of skillet.
• Add cream and boil about 1 minute or until sauce thickens.
• Stir in chopped chives.
• Pour over steaks.
• Garnish with chives.
• **You can use any tenderloin steaks--I've used this recipe with venison tenderloins and it was just as good**.

Steps:

• Marinate steaks in marinade for 2 hours.
• Saute steaks in butter; remove from pan when cooked to doneness you like.
• Add mushrooms to pan.
• Add peppercorns.
• Add brandy OFF stove.
• Deglaze pan, scraping browned bits off bottom of pan.
• Don't ignite; fire scares me.
• Add cream.
• Reduce; pour over steaks.

Steps:

• In a bowl or shallow dish, combine the first 5 ingredients. Add beef and turn to coat. Refrigerate at least 4 hours., Drain beef, discarding marinade. Layer 1 slice steak and 1 slice prosciutto; roll up. Repeat with remaining slices of meat., Thread onto metal or soaked wooden skewers. Brush with oil; sprinkle with salt and pepper. Grill, covered, over medium-high heat or broil 4 in. from heat until beef reaches desired doneness, 10-12 minutes, turning occasionally., In a small bowl, beat cream cheese and cream until blended. Stir in lemon juice and herbs. Serve with kabobs.,