Recipe: Beef Tenderloin with Whiskey Peppercorn Sauce, Brandy Peppercorn Sauce and Pink Peppercorn Sauce

I don't know if this is the same recipe used by HH,
but maybe it's close.

Betsy

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Beef Tenderloin with Three Peppercorn Sauces
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12 (3 oz.) beef tenderloin steaks

Whiskey Peppercorn Sauce
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1 tsp. black peppercorns, crushed
2 oz. mushrooms, sliced
2 oz. Scotch whiskey

Brandy Peppercorn Sauce
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1 tsp. green peppercorns, crushed
1 tsp. parsley, chopped
2 oz. brandy

Pink Peppercorn Sauce
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1 tsp. pink peppercorns, crushed
1 tsp. pimentos, chopped
4 oz. heavy cream

- In a skillet, saute each steak until browned.

- Place 3 steaks each on 4 dinner plates; keep warm.

- To the same skillet, add the black peppercorns, mushrooms and whiskey;
bring to a quick boil (being careful not to ignite the whiskey). Pour the
mushroom sauce over the steaks on the left of each plate.

- Add the green peppercorns, parsley, and brandy to the skillet; bring to a
quick boil and pour over the steaks on the right.

- Add the pink peppercorns, chopped pimentos, and heavy cream to the
skillet; cook to reduce until thick. Pour this sauce over the middle
steaks.