Brandy And Mustard Glazed Tenderloin Steaks Food

BEEF TENDERLOINS WITH MUSTARD SAUCE

Beef Tenderloins with Mustard Sauce image

Serve the steaks with an assortment of red and green lettuces dressed with a simple vinaigrette.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 8

Ingredients

4 tenderloin steaks, 4 ounces each
3 tablespoons coarsely ground black pepper, or to taste
2 shallots, minced
1 teaspoon olive oil
1/4 cup brandy
1 tablespoon Dijon mustard
1/3 cup heavy cream
Salt

Steps:

Preheat oven to 350 degrees. Coat steaks with pepper on both sides. Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare. Transfer to a plate to rest while you make the sauce.
In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper. Serve sauce alongside the steaks.

BEEF TENDERLOIN WITH GARLIC AND BRANDY

Beef Tenderloin with Garlic and Brandy image

Provided by Maria Thomann

Categories Garlic Sauté Low Carb Quick & Easy Wheat/Gluten-Free Father's Day Beef Tenderloin Brandy Bon Appétit Massachusetts

Yield Serves 4

Number Of Ingredients 6

Ingredients

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

Steps:

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. Transfer steaks to platter. 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. Spoon glaze over steaks. Sprinkle with remaining 1 tablespoon parsley.

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