Tenderloin with Black Pepper Cream Sauce

It is one of those things that I do sometimes, it was a Thursday evening, nothing special but I made some Beef Tenderloin. Yes, on an average Thursday evening I made some good old Filet Mignon with a Black Pepper Cream Sauce. It is the kind of sacrifice that my family and I are willing to make for you, my loyal readers.

Ingredients:
2 cups of Beef Broth
3 TBS Butter

1 pound of Beef Tenderloin this was actually medallions so I cut 4 Steaks about 3 inches around and 1 inch thick from the tail end of a well trimmed tenderloin

1 small Onion diced
2 cloves of Garlic minced
1 cup heavy cream
3 TBS Brandy
Fresh Cracked Black Pepper
Salt to taste

This was actually pretty easy, I started by simmering some beef stock for about half an hour (yes it was a store bought stock, low sodium... I need control of the salt) until the two cups reduced by half. When that was almost done I melted the butter in a saucepan then sauteed the Onions and Garlic then I put the Steaks into the hot pan and cooked for about 3 minutes on each side when they were RARE I took them off tented with foil and put then in a plate in the warm oven while I made the sauce.
Deglaze the pan that the steak was cooked in, to do that poor the cup of hot beef broth into the pan and use that liquid to get all the yummy crumbly bits off the bottom of the pan. Then add the Heavy Cream, Brandy and a good amount of Black pepper, how much? I don't know... how much do you like pepper? and a little salt. Let that cook in the skillet over medium heat until it thickens to a nice sauce consistency I think it took a 7-8 minutes; stir very often so that it doesn't burn. When it is as thick as you want poor through a strainer, to get all of the bits of stuff out. This is like liquid silk put a little on your plate then add the steaks. In the background is a stuffed baby artichoke.