Brandy And Mustard Glazed Tenderloin Steaks Recipes

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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.

APPLE-BRANDY GRILLED PORK LOIN BY EMERIL



Apple-Brandy Grilled Pork Loin by Emeril image

Speaking of grilling, If I prepare it, my hubby Keith will fire up the charcoal -- even in ice and snow. The guy is a grilling maniac -- and he's good! This recipe can be grilled outdoors or on a grill pan in the oven if you prefer. It's maddeningly delicious and guess what -- waaaaaaaaaaaaay easy! The only thing you have to remember to do is to start it the day before you want to grill it. This is easily a triple Emeril "BAM!" Once you've tasted it, you'll want it again..and again! But sorry -- gotta get your own grillin' guy! Keith's mine! haha!! Now -- the notes: First off, please use real apple juice -- it's like sinful or something to mix kiddie apple koolaid with good brandy -- know what I mean? Second, I can not do "hots" so no way did Emeril's Essence get on my pork. Cayenne did not make it into my marinade either. I used a McCormick grill seasoning for steak and that worked beautifully. It's pretty much the same as Emeril's -- just no hots. But for all you folks who like a kick to your food -- the Essence recipe is included. Just remember that you can also buy it in the spice aisle of your grocery store. Third -- if you're like me and want to stretch a buck -- carve your pork thinly. It will last longer and an added plus is that it will make fantastic sandwiches the next day! Finally -- Emeril suggests using a true pork loin rather than the tenderloin because he says it stands up better to the grill. I used a large tenderloin because we just like it better and it cooks a bit faster. We don't have a fancy grill -- it's just your old trusty charcoal deal with a little lid. However, you cook it, just make sure the interior temperature is right before you chow down, ok?

Provided by Adrienne in Reister

Categories     Pork

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup apple juice
1/4 cup brandy, plus
1 tablespoon brandy
2 tablespoons light brown sugar
2 tablespoons Dijon mustard
1 tablespoon vegetable oil
1 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1 (3 -3 1/4 lb) pork loin, trimmed 3 to 3 1/4-pound

Steps:

  • To make the marinade, in a bowl, combine the apple juice, brandy, brown sugar, mustard, oil, 1 teaspoon of the salt, 12 teaspoon of the pepper, the cinnamon, allspice, and cayenne and whisk well to combine and dissolve the sugar.
  • Place the loin in a large re-sealable plastic bag and add the marinade. Seal and place in a large baking dish. Let marinate in the refrigerator for 8 hours or overnight, turning occasionally.
  • Preheat a grill to medium-low heat (230 degrees to 250 degrees F).
  • Remove the pork from the marinade and pat dry, discarding the marinade, and season on all sides with 1 teaspoon of the Essence (see recipe below) and the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  • Grill the pork with the grill lid closed, turning several times, until an instant-read
  • thermometer registers an internal temperature of 145 degrees F when inserted into the thickest portion of the meat, about 45 minutes, depending upon the thickness of the meat.
  • Remove the pork from the grill, cover loosely with aluminum foil, and let rest for 10 minutes before carving.
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; Combine all ingredients thoroughly (Yield: 2/3 cup).

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.

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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