Steak au Poivre

• Up to Four 1-1/2 thick pieces of Beef Tenderloin (Judy and I just cook two and have extra sauce)
• Salt and Pepper
• 1 Tbl. Margarine
• 1 Tbl. Olive Oil
• 1/4 cup dry white cooking wine
• 2 Tbl. Brandy
• 1/2 cup Heavy or Whipping Cream
• 1 Tbl. Parsley
• 1 Tbl. Cornstarch

Preheat oven to 250 degrees. Place an oven safe platter inside to preheat.

Rub Tenderloin pieces with salt and pepper.

In a non-stick 12-inch skillet, melt Margarine with Olive oil over medium-high heat. Add steaks and cook for approx.14 minutes (7 minutes on a side) for medium-rare. As differing pans and cooktops vary in speed, you'll have to check often to insure they're done to your taste.

When steaks are done to your taste, remove pan from heat and place steaks on the heated platter in the oven.

In a small bowl, mix cornstach with just enough water to make a thick liquid - not a paste.

Add Wine and Brandy to skillet and bring mixture to a boil, stirring until browned bits are loosened from bottom of skillet. Add cream and boil for about a minute, stirring constantly. Stir in parsley. Continue stirring and slowly add a small amount of the Cornstarch mixture. Contine stirring and adding mixture until sauce starts to thicken.

Remove from heat. Place steaks on plates and spoon sauce over them. Serve and enjoy.

Thanks to Good Houskeeping magazine for this one.