Steaks with Carmel-Brandy Sauce

Steaks with Carmel-Brandy Sauce
4 (6 oz) beef tenderloin fillets
1 tsp salt
1 tsp pepper
3 Tbsp butter, divided
3 Tbsp Brandy
1 Tbsp light brown sugar
¼ cup whipping cream
Garnish: fresh chives

Sprinkle steaks evenly with salt and pepper.

Melt 1 Tbsp butter in medium skillet over medium-high heat. Add steaks, and cook 3 minutes on each side or to desired degree of doneness. Remove steaks from skillet, and keep warm.

Add brandy to skillet, stirring to loosen particles from bottom of skillet. Add remaining 2 Tbsp butter and sugar; cook, stirring constantly, until sugar dissolves and browns.

Remove skillet from heat; whisk in cream until blended. Return to heat, and bring to a boil; cook, stirring constantly, 1 minute or until thickened. Serve immediately over steaks. Garnish, if desired.

Makes 4 servings. Prep: 5 minutes. Cook: 10 minutes.

Southern Living



Scalloped Potatoes (Betty Crocker)
3 Tbsp butter
1 small onion, finely chopped (1/4 cup)
3 Tbsp all-purpose flour
1 tsp salt
¼ tsp pepper
2 ½ cups milk
6 medium potatoes, peeled and thinly sliced (6 cups)
1 Tbsp butter

1. Heat oven to 350°F. Grease bottom and side of 2 quart casserole with shortening.
2. Melt 3 Tbsp butter in 2 quart saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat.
3. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4. Spread potatoes in casserole. Pour sauce over potatoes. Cut 1 Tbsp butter into small pieces; sprinkle over potatoes. Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5-10 minutes before serving (sauce thickens as it stands).


Ham and Scalloped Potatoes: Stir 1 ½ cups cubed fully cooked ham into potatoes before pouring sauce over potatoes in step 4.