Cracked Pepper Steak

1 tablespoon cracked black pepper
1/2 teaspoon dried rosemary
2 (4 to 6 ounce) beef tenderloins, 1 inch thick
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1/4 cup brandy or dry red wine

Combine pepper and rosemary in a large bowl. Coat both sides of the steaks with the mixture.

Heat butter and olive oil in a skillet until hot. Add steaks and cook over medium to medium-high heat for 5 to 7 minutes or until a thermometer inserted in the center registers 160 degrees F (for medium). Remove the steaks from the skillet and cover to keep them warm.

Add brandy to skillet and bring to a boil over high heat, scraping particles from the bottom of the skillet. Boil for about 1 minute or until liquid is reduced by half. Spoon sauce over steaks.

Makes 2 servings.

Approximate values per serving: 322 calories, 21 g fat, 70 mg cholesterol, 24 g protein, 3 g carbohydrates, 1 g fiber, 55 mg sodium, 59 percent calories from fat