Ingredients:
4 beef tenderloin steaks, about 6 oz each, pounded to 1/4 inch thickness
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic, minced
1 shallot, finely chopped
1/4 cup brandy
1 cup beef broth
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 cup heavy cream
2 teaspoons freshly chopped parsley
1 teaspoon freshly chopped chives
Directions:
Season the steaks with salt and pepper.
Heat butter and olive oil in a large skillet over medium-high heat.
Add the steaks and cook for about 2-3 minutes per side for medium rare, or to your preferred doneness. Remove steaks from the skillet and set aside.
In the same skillet, add garlic and shallot. Sauté until softened, about 1 minute.
Carefully add brandy to the skillet to deglaze. If desired, flambé by lighting the brandy with a match. Allow the flames to subside.
Stir in beef broth, Dijon mustard, and Worcestershire sauce. Bring to a simmer and cook until the sauce is reduced by half, about 4-5 minutes.
Stir in heavy cream and simmer until the sauce thickens slightly, about 2 minutes.
Return the steaks to the skillet and spoon the sauce over them. Cook for an additional minute to reheat the steaks.
Garnish with chopped parsley and chives before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 510 kcal | Servings: 4 servings😋❤️❤️
