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Brandied Beef Fillet

4 beef fillet mignon steaks, cut 1-inch thick
1 tablespoon vegetable oil
1 teaspoon cracked black pepper
2 tablespoons butter
2 tablespoons brandy or cognac
3/4 cup water
1/2 cup milk
1 (1.2-ounce) package classic brown gravy mix

1. Brush steaks with oil. Sprinkle both sides of steaks with cracked pepper; press pepper into meat.
2. Heat large skillet over medium-high heat until meat will sizzle briskly as it touches pan. Add steaks; brown about 4 minutes on each side or until desired doneness. Remove; keep warm.
3. Reduce heat to medium. Add butter to skillet and heat until melted. Add brandy, water, milk and gravy mix. Stirring constantly, bring to a boil; reduce heat and simmer 1 minute. Serve sauce over steak.

Makes 4 servings.

Recipe and photograph courtesy of the Beef Industry Council.