- 1/2 cup beef broth
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons tomato paste
- 1 teaspoon butter
- 1 teaspoon olive oil
- 2 center cut beef tenderloin filets (5 to 7 oz. each) about 1 inch thick
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon finely chopped shallots
- 2 tablespoons cognac or brandy
- 1/4 cup heavy cream
1. Heat oven to 350 degree F. In a small bowl, whisk beef broth, Worcestershire sauce, Dijon mustard, and tomato paste until smooth. Set aside.
2. Heat butter and oil in a medium skillet over medium-high heat just until starting to smoke, 3 to 4 minutes. Meanwhile, sprinkle both sides of filets with salt and pepper. Increase heat to high, place filets in skillet and cook until browned, 1-1/2 minutes per side. Transfer filets to a cookie sheet and bake in oven 10 to 15 minutes until an instant-read thermometer inserted in center of each filet registers 140 degree F for medium-rare. Transfer filets to 2 serving plates. Cover and keep warm.
3. Pour off all but 1 teaspoon of the cooking fat from the skillet. Add the shallots and cook over medium-low heat, stirring constantly, 1 minute. Add the cognac; stirring to scrape up any browned bits from the pan. Increase heat to high and cook until cognac is almost evaporated. Stir in beef broth mixture and bring to a boil. Let simmer 1 minute over medium heat. Stir in cream, increase heat to medium-high and cook until sauce is thick, about 1 to 2 minutes. Pour the sauce through a strainer, then drizzle over steaks. Makes 2 servings.
- Servings Per Recipe 2
- Fat, total(g)46,
- sat. fat(g)21,
- Percent Daily Values are based on a 2,000 calorie diet