1/2 cup Peppercorn Melange
4 lbs. Braveheart Black Angus beef tenderloins, cut into 4 oz. slices
1/4 tsp. Season-All Seasoned Salt
1/2 tsp. minced garlic
1 tbsp. light brown sugar
1 tbsp. lemon juice
1/4 cup soy sauce
1 1/2 cups beef broth
1/2 cup West Creek heavy cream
2 tbsp. brandy or sherry
Arrange beef slices so they are overlapping in shallow half-size steam table pan. Mix all remaining ingredients except cream and brandy or sherry. Pour over meat, cover. Refrigerate for 2 hours or longer. Remove meat slices and sauté to desired doneness. Pour marinade into saucepan. Heat to a boil. Boil 2 to 3 minutes. Stir in cream and brandy or sherry. Stir and boil 30 seconds. Pour over meat.