This recipe can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 4
Ingredients
4
6- to 7-ounce beef tenderloin steaks (each about 1 inch thick)
1
tablespoon olive oil
3
tablespoons chopped fresh parsley
3
large garlic cloves, chopped
2
/3 cup canned beef broth
2
tablespoons brandy
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Preparation
Sprinkle steaks with salt and pepper. Heat oil in large skillet over medium-high heat. Add steaks; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter. Add 2 tablespoons parsley and garlic to skillet; stir 30 seconds. Add broth, then brandy. Boil until juices are reduced to glaze, about 6 minutes. Spoon glaze over steaks. Sprinkle with remaining 1 tablespoon parsley.