Piney Woods Tenderloin

Ingredients
4 beef tenderloin steaks, cut 1-1/2 inches thick
olive oil
4 cloves garlic, minced
2 Tbsp. rosemary, chopped fine
2 Tbsp. green peppercorns, crushed
1/3 cup whole pine nuts, chopped
2 Tbsp. butter
1/2 cup brandy
1/3 cup peach chutney
Instructions
Brush steaks lightly with olive oil.

Combine garlic, rosemary, peppercorns, and pine nuts in a small bowl. Press mixture into both sides of steaks.

Saute steaks in butter over medium heat, 3 minutes on each side for medium rare. Remove steaks to a platter and tent with foil to keep warm.

Add brandy and peach chutney to the remaining pan juices, scraping the browned bits off the skillet as you stir. Simmer for 1 minute. Pour sauce over steaks and serve.

Suggestions
You may substitute sirloin or shoulder steak, cut 1-inch thick for the tenderloin. If peach chutney is unavailable, you may substitute apricot or your favorite chutney.