3 tablespoons Grand Marnier or other orange-flavored liqueur
1/2 cup evaporated skimmed milk
1/4 teaspoon salt
How to Make It
Trim fat from tenderloin; cut tenderloin into 4 equal pieces. Sprinkle tenderloin evenly with crushed allspice and peppercorns.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add tenderloin; cook 3 to 5 minutes on each side or to desired degree of doneness. Remove from skillet; set aside, and keep warm. Wipe drippings from skillet with a paper towel.
Combine flour and water in a small bowl, stirring with a wire whisk until smooth. Combine broth and remaining 3 ingredients in skillet. Stir in flour mixture. Bring to a boil, stirring constantly. Reduce heat, and simmer, stirring constantly, 12 minutes or until thickened. Spoon gravy over tenderloin.