Steak au Poivre
¼ cup brandy
2 tablespoons butter, melted
4 beef tenderloin filets, cut 1-inch thick
2 tablespoons crushed mixed peppercorns*
Salt to taste
Combine brandy and butter; blend well.
Place filets in a shallow dish; pour brandy mixture over filets.
Marinate in refrigerator for 30 minutes, turning filets over and brushing with marinade after 15 minutes.
Remove filets from marinade.
Press peppercorns into both sides with heel of hand; season with salt to taste.
Arrange filets on non-stick metal tray.
Cook according to your Advantium model's cooking settings or until desired doneness.
Turn filets over after 10 minutes of cooking time.
* The amount of crushed peppercorns can be varied to suit your individual taste.