Lunch: Steaks with Caramel-Brandy Sauce

This recipe cooks the steaks to medium-rare doneness. Lower the temperature and increase cook time for more well-done steaks.

Ingredients

4 (6-ounce) beef tenderloin filets
1 teaspoon salt
1 teaspoon pepper
3 tablespoons butter, divided
3 tablespoons brandy
1 tablespoon light brown sugar
1/4 cup whipping cream
Garnish: fresh chives

Instructions

Sprinkle steaks evenly with salt and pepper.
Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add steaks, and cook 3 minutes on each side or to desired degree of doneness. Remove steaks from skillet, and keep warm.
Add brandy to skillet, stirring to loosen particles from bottom of skillet. Add remaining 2 tablespoons butter and sugar; cook, stirring constantly, until sugar dissolves and browns.
Remove skillet from heat; whisk in cream until blended. Return to heat, and bring to a boil; cook, stirring constantly, 1 minute or until thickened. Serve immediately over steaks. Garnish, if desired.

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