Brandy and Mustard-Glazed Tenderloin Steaks

  • LindaBZ Posted: 12/29/10
    Worthy of a Special Occasion

    Not red meat eaters - the sauce is great with salmon... may try it on chicken too. Didn't alter recipe - may try the thyme as savory is always good. sides = vegetable salad and TJ's mixed brown/wild rice. Definitely special occasion keeper and easy enough for anytime.

  • bschwarz Posted: 08/16/10
    Worthy of a Special Occasion

    This was sooo good. Will make again- a lot. good for special occasions!. I doubled the sauce it was so yummmy!served peas and brown rice.

  • drunkenpaddy Posted: 07/22/09
    Worthy of a Special Occasion

    This was was easy to prepare as advertised, and tasted great. The sauce has a nice spice/sweet contrast. Definitely a keeper.

  • CCWJBW Posted: 01/05/11
    Worthy of a Special Occasion

    Excellent and easy!

  • MerryMary57 Posted: 12/29/10
    Worthy of a Special Occasion

    Made this last nite - delish! Savory and easy - the only thing I would suggest is letting the sauce reduce down to a little more dense consistency. Certainly easy enough for use any time! I served w/ smashed potatoes and sauteed green and yello zucchini.

  • ktleyed Posted: 12/03/12
    Worthy of a Special Occasion

    This wasn't as good as I thought it would be, I just wasn't really crazy about the taste of it. Served with mashed sweet potatoes and steamed hericot verts.

  • daneanp Posted: 12/24/12
    Worthy of a Special Occasion

    Made as directed only after searing the steaks in the skillet, we transferred them to our Traeger barbeque to finish cooking. Nice flavor on the sauce. We served it with mushrooms, baked potatoes and peas.

  • brownsuga1020 Posted: 03/26/14
    Worthy of a Special Occasion

    I agree with reviewer ktleyed, I didn't really care for the flavor of the sauce. I tasted it after the broth & Dijon and didn't like it, added brandy, reduced and it still wasn't good. Tried a few pinches of brown sugar and that didn’t work. I ended up adding a little apple cider (not vinegar) and the slight sweetness helped mellow the flavors to make it okay. I won’t be making this again, but I suggest you taste the sauce before smothering your precious tenderloins in it.

  • Casperino08 Posted: 10/12/13
    Worthy of a Special Occasion

    Simply amazing. The video quickly walked through all the steps, making it very easy.

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