Peppered Tenderloin

6 beef tenderloin steaks, cut 1 inch thick
1 tablespoon McCormick Coarse Ground Black Pepper
1/2 teaspoon McCormick Garlic Salt
3 tablespoons butter or margarine
1 teaspoon all-purpose flour
1/4 cup beef broth
2 tablespoons Cognac

Season steaks on both sides with pepper and garlic salt.
Press pepper into meat.

Melt butter in 10-inch skillet. Saute steaks 4 to 5 minutes
on each side. Remove from skillet and keep warm on platter.

Add flour and flavor base to skillet and stir to mix well.
Add hot water and Cognac and stir.

Heat to boil, spoon over steaks, and serve immediately.

Makes 6 servings, 1 steak each

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by McCormick.