Brandy and Mustard-Glazed Tenderloin Steaks

10 Reviews
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4 servings (serving size: 1 steak and 4 teaspoons sauce)
By Karen Levin
April 2008
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 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.

Step 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.

Chef'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.

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Ratings & Reviews

brownsuga1020's Review

bschwarz
March 26, 2014
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's Review

MerryMary57
October 12, 2013
Simply amazing. The video quickly walked through all the steps, making it very easy.

TravisLeyva's Review

ktleyed
April 23, 2013
N/A

daneanp's Review

daneanp
December 24, 2012
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.

ktleyed's Review

drunkenpaddy
December 03, 2012
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.

CCWJBW's Review

CCWJBW
January 05, 2011
Excellent and easy!

MerryMary57's Review

TravisLeyva
December 29, 2010
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.

LindaBZ's Review

Casperino08
December 29, 2010
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's Review

LindaBZ
August 16, 2010
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's Review

brownsuga1020
July 22, 2009
This was was easy to prepare as advertised, and tasted great. The sauce has a nice spice/sweet contrast. Definitely a keeper.
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