ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Steaks with Caramel-Brandy Sauce

Prep time 5 mins
Cook time 10 mins
Yield Makes 4 servings
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

How to Make It

  1. Sprinkle steaks evenly with salt and pepper.

  2. 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.

  3. 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.

  4. 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.