Recipe
Ingredients:
4 beef tenderloin steaks, about 6 ounces each
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, finely chopped
1 clove garlic, minced
1 cup mushrooms, sliced
1 teaspoon Dijon mustard
1/4 cup brandy
1 cup beef broth
1/4 cup heavy cream
1 tablespoon Worcestershire sauce
2 teaspoons fresh parsley, chopped
Directions:
Season steaks with salt and pepper.
In a skillet over medium-high heat, melt butter and oil. Add steaks and sear until golden, about 3-4 minutes per side for medium-rare. Remove and set aside.
In the same skillet, add shallot and garlic. Cook until soft, about 2 minutes.
Add mushrooms and sauté until they begin to brown.
Stir in mustard and carefully pour in brandy. Allow to reduce slightly.
Add beef broth, bring to a simmer, and reduce by half.
Stir in cream and Worcestershire sauce. Cook until sauce thickens slightly.
Return steaks to the pan, spooning sauce over them, and cook for another 2-3 minutes.
Garnish with parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 420 kcal | Servings: 4 servings