Filet of beef with brandy-mustard cream sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Beef Tenderloin Steaks 1 to 1 1/4\" thick | |
| 4 | tablespoons | Butter |
| 4 | tablespoons | Dijon mustard |
| 2 | teaspoons | Worcestershire sauce |
| ½ | cup | Brandy |
| 1 | cup | Whipping cream |
Directions
SAUCE
Melt butter in skillet over med-high heat. Cook steaks 5 min. per side for medium rare. Remove steaks to platter or individual plates.
Add mustard and Worcestershire to skillet. Season with pepper and stir to combine. Remove skillet from heat. Add brandy and ignite with match. When flames cease, return skillet to heat. Add cream; boil until reduced to a thin sauce, about 2 min. Serve sauce over steaks.
Serving Suggestion: Herb Roasted Potatoes & Peas with Pearl Onions.
Serves 4 in 20 min.
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --
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