4 6- to 7-ounce beef tenderloin steaks (each about 1 inch thick)
1 tablespoon olive oil
3 tablespoons chopped fresh parsley
3 large garlic cloves, chopped
2/3 cup canned beef broth
2 tablespoons brandy
1. Sprinkle steaks with salt and pepper. Heat oil in large skillet over medium-high heat. Add steaks; cook to desired doneness, about 5 minutes per side for medium-rare.
2. Transfer steaks to platter.
3. Add 2 tablespoons parsley and garlic to skillet; stir 30 seconds. Add broth, then brandy. Boil until juices are reduced to glaze, about 6 minutes.
4. Spoon glaze over steaks. Sprinkle with remaining 1 tablespoon parsley.