Brandy and Mustard-Glazed Tenderloin Steaks

Brandy and Mustard–Glazed Tenderloin Steaks Recipe
Photo: Randy Mayor; Styling: Melanie J. Clarke
Serve a company-worthy dinner of flavorful steaks, ready in less than 20 minutes. Mashed potatoes drizzled with olive oil and steamed broccoli pair well with this impressive dish.


4 servings (serving size: 1 steak and 4 teaspoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 218
Caloriesfromfat 38 %
Fat 9.3 g
Satfat 3.9 g
Monofat 3.5 g
Polyfat 0.4 g
Protein 25.7 g
Carbohydrate 2.7 g
Fiber 0.2 g
Cholesterol 81 mg
Iron 2.1 mg
Sodium 371 mg
Calcium 34 mg


4 (4-ounce) beef tenderloin steaks
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons butter
1/4 cup minced shallots
1/2 cup fat-free, less-sodium beef broth
1 tablespoon Dijon mustard
2 tablespoons brandy


1. Heat a large nonstick skillet over medium heat. Sprinkle both sides of steaks evenly with salt and pepper. Add steaks to pan; cook 3 minutes on each side or until browned. Remove steaks from pan; keep warm.

2. Melt butter in pan. Add shallots to pan; cook 2 minutes, stirring occasionally. Add broth and mustard to pan; cook 1 minute or until sauce thickens, stirring occasionally. Stir in brandy. Return steaks to pan, and cook 1 minute on each side or until desired degree of doneness. Serve sauce with steaks.


Place fresh broccoli florets in a bowl with a small amount of water. Microwave three minutes or until crisp-tender; garnish with grated lemon rind, if desired.

Karen Levin,

Cooking Light

April 2008
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