Brandy And Mustard Glazed Tenderloin Steaks Recipes

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BEEF TENDERLOIN WITH GARLIC AND BRANDY



Beef Tenderloin with Garlic and Brandy image

Provided by Maria Thomann

Categories     Garlic     Sauté     Low Carb     Quick & Easy     Wheat/Gluten-Free     Father's Day     Beef Tenderloin     Brandy     Bon Appétit     Massachusetts

Yield Serves 4

Number Of Ingredients 6

4 6- to 7-ounce beef tenderloin steaks (each about 1 inch thick)
1 tablespoon olive oil
3 tablespoons chopped fresh parsley
3 large garlic cloves, chopped
2/3 cup canned beef broth
2 tablespoons brandy

Steps:

  • Sprinkle steaks with salt and pepper. Heat oil in large skillet over medium-high heat. Add steaks; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter. Add 2 tablespoons parsley and garlic to skillet; stir 30 seconds. Add broth, then brandy. Boil until juices are reduced to glaze, about 6 minutes. Spoon glaze over steaks. Sprinkle with remaining 1 tablespoon parsley.

TENDERLOIN OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE



Tenderloin of Beef in Mushroom, Mustard and Red Wine Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

1 tablespoon canola oil
2 beef fillet steaks (about 6 ounces each)
Salt and coarsely ground black pepper
8 ounces shiitake mushrooms, cleaned, stemmed and thinly sliced
1/2 shallot, finely diced
1/2 cup red wine
1/2 cup beef stock
1 tablespoon cold unsalted butter
1 tablespoon Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Heat the oil in a skillet over high heat. Sprinkle the fillets with salt and pepper on both sides. Place the fillets into the skillet and sear until golden brown. Turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the fillets to a plate. Remove all but 1 1/2 tablespoons of the fat in the skillet and return to high heat. Add the mushrooms and shallots, and season with salt and pepper. Cook until golden brown and their liquid has evaporated. Add the red wine and cook until reduced by half. Add the stock and cook until reduced by half. Whisk in the butter and mustard and cook for 30 seconds. Taste and season with salt and pepper if needed. Garnish with the parsley.
  • Top the now-rested fillets with the sauce and taste.

BEEF TENDERLOIN WITH SHALLOT MUSTARD SAUCE



Beef Tenderloin With Shallot Mustard Sauce image

We used a mixture of smooth and grainy mustards, but you may choose either.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 10

1 1/2 pounds beef tenderloin, trimmed and tied
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
1 tablespoon olive oil
8 ounces shallots (3 large), peeled and cut into 1/4-inch-thick rounds
2 tablespoons balsamic vinegar
1 cup homemade beef or chicken stock, or canned
1 tablespoon Dijon mustard
2 teaspoons grainy mustard
2 tablespoons unsalted butter

Steps:

  • Heat oven to 425 degrees. Coat beef on all sides with the salt and pepper. Place a skillet with an ovenproof handle over medium-high heat, and add olive oil. When very hot, add meat; sear on all sides until browned. Transfer the pan to oven for 10 minutes. Add shallots to pan; return to oven for 15 to 20 minutes more, or until a meat thermometer registers 135 degrees for medium rare. Remove beef from pan; let rest on a cutting board for at least 10 minutes.
  • Place the pan with the shallots over medium-high heat, and deglaze by adding balsamic vinegar, stirring up any browned bits from the bottom with a wooden spoon. Add the stock, and simmer until slightly reduced, 2 to 3 minutes. Reduce heat to low, and stir in mustards and butter. Keep sauce warm until serving. Cut beef into 1/2-inch-thick slices; top with the sauce, and serve.

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