- 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.