Peppered Tenderloin Steaks with Brandy Cream

3 tbsp mixed peppercorns -- crushed

4 4oz beef tenderloin steaks -- 1 inch thick

cooking spray 1/2 c fat-free beef broth

1/2 c brandy

1/3 c low-fat sour cream

1/4 tsp salt

Press pepper into both sides of steaks. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add steaks; cook 2 minutes on each side or until browned. Reduce heat to medium-low; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from skillet; set aside and keep warm.

Add broth and brandy to skillet; bring to a boil, scraping skillet to loosen browned bits. Reduce heat and simmer, uncovered, 2 minutes or until mixture is reduced to 1/2 cup. Remove from heat, and stir in sour cream and salt with a whisk. Spoon 3 tbsp sauce over each steak.