Title: Piney woods tenderloin
 Categories: Main dish, Meats
      Yield: 4 Servings
 
      4    Beef Tenderloin Steaks
           -OR-
      1 lb Beef Top Sirloin Steak
           -- cut 1-inch thick

MMMMM-------------------------OLIVE OIL------------------------------
      4    Garlic cloves; minced
      2 tb Rosemary, chopped fine
      2 tb Green peppercorns, crushed
    1/3 c  Whole pine nuts, chopped
      2 tb Butter
    1/2 c  Brandy
    1/3 c  Peach chutney
           Juices of skillet
 
  Brush steaks lightly with oil. Combine garlic, rosemary, peppercorns
  and pine nuts; sprinkle over steaks and press into both sides. Saute
  steaks in butter over med. heat, 4 min. per side for med-rare. Remove
  steaks to platter. Add brandy and peach chutney to the pan juices,
  scraping the sides as you stir. Pour sauce over steaks and serve.
  
  Serving suggestion: Wild Rice and Broccoli, Serves 4 in 25 minutes.
  
  * COOKFDN brings you this recipe with permission from: * Texas Beef