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)