Pan Broiled Filet Mignons
|Beef tenderloin steaks||16 Ounce (1 Inch Thick, 4 Steaks, 4 Ounce Each)|
|Dry green peppercorns||3 Tablespoon|
|Black peppercorns||3 Tablespoon|
|Dry vermouth||1⁄2 Cup (8 tbs)|
|Beef broth||1⁄2 Cup (8 tbs)|
|Brandy||1⁄2 Cup (8 tbs)|
Trim fat from steaks.
Firmly press peppercorns into steaks.
Place a medium nonstick skillet over medium-high heat until hot.
Add steaks; cook 1 minute on each side or until browned.
Cook over medium-low heat 4 minutes on each side or to desired degree of doneness.
Place steaks on a serving platter.
Set aside; keep warm.
Add vermouth and broth to skillet; bring to a boil.
Cook 4 minutes or until reduced by half, scraping up brown bits in bottom of skillet.
Bring to a boil, and cook 4 minutes or until reduced by half.