Ingredients
4 (4 oz.) tenderloins
1 Tbsp. vegetable oil
1 tsp. white pepper
1 Tbsp. cracked black pepper
1 Tbsp. margarine
1 Tbsp. shallots
1 Tbsp. parsley
1 c. half and half
1 pkg. Knorr's brown gravy
1/4 c. brandy
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Gathered
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French-engineered grinding mechanism — lifetime pepper mill
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless mesh tea ball — steep loose leaf tea in any cup
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French-engineered grinding mechanism — lifetime pepper mill
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless mesh tea ball — steep loose leaf tea in any cup
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Preheat oil in heavy skillet. Prepare meat with seasonings. Press fresh cracked black pepper on one side. Cook, pepper side down. When meat is cooked to preference, drain grease. Add margarine to meat and continue cooking. Saute shallots with meat for approximately 1 minute. Add parsley. Add brandy and flame for a few seconds. Remove meat. Add gravy mix and stir. Add half and half. Cook until thick. Pour over meat.