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Brandy and Mustard-Glazed Tenderloin Steaks

Brandy and Mustard–Glazed Tenderloin Steaks
Photo: Randy Mayor; Styling: Melanie J. Clarke

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

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 (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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.