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
How to Make It
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.
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.