- 2
- 20 mins
- 45 mins
Ingredients
- Heat:
- 1 tablespoon olive oil
- 2 beef tenderloin filets (5-6 ounces each), seasoned with salt and pepper
- Melt:
- 2 tablespoons butter
- 4 ounces button mushrooms, trimmed and sliced
- 1 tablespoon minced shallots
- 1/4 cup brandy
- Stir in:
- 3/4 cup beef broth
- 1 tablespoon Dijon mustard
- 1/2 teaspoon soy sauce
- 1/2 teaspoon lemon juice
- 1 tablespoon heavy cream
- 1 tablespoon parsley
Preparation
Step 1
Heat oil in a skillet over medium-high heat until shimmering. Add filets and cook until browned, 4-5 minutes per side fore medium-rare. Transfer steaks to a plate and tent with foil
Melt butter in same skillet over medium heat. Add mushrooms and shallots and cook until mushrooms are golden and moisture has evaporated, 2-3 minutes. Off heat, deglaze skillet with brandy, scraping up any brown bits. Return skillet to stove top, bring to a boil over medium-high heat, and reduce brandy until evaporated, about 2 minutes.
Stir in broth, Dijon, soy sauce, and lemon juice; reduce heat to medium, and simmer sauce until thickened and reduced to 2/3 cup, 3-4 minutes. Stir in cream and parsley, then return filets and any residual juices to skillet; simmer sauce 1-2 minutes more. Serve filets with sauce.