Poivre is the French word for pepper. Simple and elegant, this classic steak dish is a great choice for a special dinner for two.
1 tablespoon cracked black pepper
2 (4-ounce) beef tenderloin steaks (1 inch thick)
1/4 cup brandy
1/2 cup beef broth
1/4 teaspoon salt
3 tablespoons reduced-fat sour cream
How to Make It
Press cracked black pepper evenly onto both sides of steaks.
Coat a large nonstick skillet with cooking spray; place pan over medium-high heat until hot. Add steaks, and cook 5 minutes on each side or until desired degree of doneness. Transfer to a serving platter; set aside, and keep warm.
Add brandy to pan; let simmer 30 seconds or until liquid is reduced to a glaze. Add beef broth, salt, and sweetener. Simmer, uncovered, 4 to 5 minutes or until liquid is reduced by half.
Remove pan from heat; stir in sour cream. Serve with steak.