Options

Format:
Include:
PRINT
See more
Photo: Randy Mayor; Styling: Melanie J. Clarke Photo by: Photo: Randy Mayor; Styling: Melanie J. Clarke

Brandy and Mustard-Glazed Tenderloin Steaks

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.

Cooking Light APRIL 2008

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

Ingredients

  • 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

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 218
  • Calories from fat: 38%
  • Fat: 9.3g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 25.7g
  • Carbohydrate: 2.7g
  • Fiber: 0.2g
  • Cholesterol: 81mg
  • Iron: 2.1mg
  • Sodium: 371mg
  • Calcium: 34mg
advertisement

Go to full version of

Brandy and Mustard-Glazed Tenderloin Steaks recipe

advertisement