• 4 - 1 in/2.5 cm thick beef tenderloin steaks (about 1 lb/500 g)
• 1 tbsp (15 mL) vegetable oil
• 1 tsp (5 mL) cracked black pepper
• 2 tbsp (30 mL) butter or margarine
• 3/4 cup (175 mL) water
• 1/4 cup (50 mL) milk
• 2 tbsp (30 mL) brandy or cognac
• 1 pkg (34 g) Knorr® Demi-Glace Gravy Mix

1. Brush steaks with oil; sprinkle both sides with pepper, pressing into meat.
2. Heat large skillet over medium-high heat until very hot. Brown steaks 4 minutes on each side or until desired doneness. Remove; keep warm.
3. On medium heat melt butter in skillet. Add remaining ingredients; whisking constantly bring to boil. Reduce heat and simmer 1 minute. Serve over steaks. Serve with asparagus topped with prepared Knorr Hollandaise Sauce if desired.

Serves 4.