BEEF TENDERLOIN WITH GARLIC AND BRANDY

Best with Coeur d'Alene Cellars Opulence.  Open 4 hours before serving food, to let the wine breathe.  Decant if possible.

4  6 to 7-ounce beef tenderloin steaks (each about 1-inch thick)
1 tablespoon olive oil
3 tablespoons chopped fresh parsley

3 large garlic cloves, chopped
2/3 cup canned beef broth
2 tablespoons brandy

Sprinkle steaks with salt and pepper.  Heat oil in large skillet over medium-high heat.  Add steaks; cook to desired doneness, about 5 minutes per side for medium-rare.  Transfer steaks to platter. 

Add 2 tablespoons parsley and garlic to skillet, stir 30 seconds.  Add broth, then brandy.  Boil until juices are reduced to glaze, about 6 minutes.  Spoon glaze over steaks.  Sprinkle with remaining 1 tablespoon parsley.  Serves 4. (From Bon Appetit)

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