4beef tenderloin steaks6 ounces each, cut 1 inch thick
4 - 6garliccrushed
1teaspooncoarsely crushed black pepper
½cupdry red wine
1medium white onionfinely diced
1/2 to 1tsppineapple gourmet hot sauce
2 - 3tablespoonsdark rum
1tablespoonblack or white peppercorn or a mixture of both
Additional salt to taste
After cleaning the meat, put steaks in a shallow dish and season well on both sides with salt and black pepper and garlic evenly over steaks. Press spices mixture into both sides with hands. Pour wine on the side of the dish and let marinate at least 1 hour.
Put a large heavy bottom skillet over high heat. When surface is nearly smoking, swirl 2 tablespoons butter in the pan and add steaks. Adjust heat as necessary to keep steaks sizzling briskly.
Cook for 2 minutes on first side; seared side should be nicely browned. Flip and cook for 2 minutes more. Transfer steaks to a warm platter.
Make the sauce: Add 1 tablespoon butter to the pan. Add onion and pineapple gourmet hot sauce and sauté for a minute or so, stirring, until the onion slices begin to brown. Add rum and bring to a brisk simmer. Add heavy cream continue to simmer until reduced by half, 3 to 4 minutes. Stir in heavy cream, return the steaks to the pan and cook until sauce is slightly thickened and all flavors have incorporated.
Serve immediately with mashed potatoes or roasted vegetables or both.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.