Ingredients

• 4 6 ounce petite filets
• 2 tablespoons cracked black peppercorns
• 1/3 cup brandy or cognac
• 3/4 cup beef stock
• 5 ounces PHILADELPHIA Cooking Creme

Directions

1. Preheat oven to 350 degrees
2. Season the petite filets with the black peppercorns and a dash of salt, liberally coating both sides of the filets
3. Lightly oil a heavy skillet pan and place it on the stove on medium high heat
4. Once the pan is warmed, arrange your filets on the pan and cook for around 2 minutes on each side for medium rare (adjust for desired meat temperature)
5. Remove the filets from the pan and put them in a baking dish
6. In the same skillet, add the brandy or cognac, along with the beef stock and let it reduce by about half the original volume
7. Add in the PHILADELPHIA Cooking Creme and start whisking it in
8. Continue whisking and bring the sauce to a boil, then remove the pan from the heat and let it rest
9. Put the filets in the oven and let them cook for about 5 minutes for medium rare (adjust for desired meat temperature)
10. Remove from oven and spoon the sauce on top of the filets