PEPPERED BEEF TENDERLOIN
Provided by Valerie Bertinelli
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Coarsely grind the peppercorns in a spice or coffee grinder and transfer to a medium bowl. Add the parsley, mustard, butter and 1 tablespoon salt in a medium bowl and mix together until thoroughly combined. Rub the spiced butter all over the tenderloin, rolling the beef in the portions that fall off to coat completely. The beef can be prepared up to this point, covered, and refrigerated up to 1 day in advance.
- Preheat the oven to 450 degrees F.
- Place the beef on a rack and set over a baking sheet. Roast until a meat thermometer inserted into the center registers 130 degrees F for medium rare, about 35 minutes. Remove from the oven and let stand for 10 minutes. Transfer the beef to a cutting board, preferably a meat board with a reservoir to catch the juices, and garnish with the parsley.
- Spray six 4- to 6-ounce ramekins with cooking spray. Stir together the sour cream, Dijon, horseradish and 1 teaspoon salt in a small bowl. Heat the half-and-half in a small saucepan over medium-high heat until it just barely comes to a simmer.
- Meanwhile, put the gelatin in a large bowl, add 3 tablespoons warm water and stir until completely dissolved. Gradually pour in the warm half-and-half while whisking constantly.
- Add a splash of the half-and-half mixture to the sour cream mixture and stir to loosen, then add the sour cream mixture to the large bowl with the half-and-half mixture, whisking gently until thoroughly combined.
- Pour the mixture into the ramekins (the ramekins will not be full) and refrigerate until set, at least 4 hours. The panna cottas can be kept refrigerated, covered with plastic wrap, up to 2 days
- When ready to serve, run a thin knife along the edge of each ramekin and invert the pana cottas onto plates. Sprinkle with the chives and serve immediately.
TENDERLOIN OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE
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.
PEPPERCORN ROASTED BEEF TENDERLOIN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 475 degrees F.
- Place the tenderloin on a roasting rack. Sprinkle generously with kosher salt and sugar, which will deepen the savory flavors.
- Press the crushed peppercorns all over the surface of the meat. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare. Beef will probably cook in 20 to 25 minutes depending on its temp before it goes in the oven.
- While the meat is roasting, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown. Remove the garlic and discard.
- Remove the meat when it's done and pour the garlic butter over gently (it should sizzle when it hits the meat). Cover the meat loosely with foil and allow to rest for 10 minutes before slicing.
MARINATED BEEF TENDERLOIN SKEWERS WITH MUSTARD HORSERADISH CREAM
Steps:
- For the tenderloin skewers: Cube the meat into 2-inch pieces and skewer with rosemary sprigs. Place in a shallow dish and set aside.
- In a small bowl, whisk to combine the olive oil, light brown sugar, Worcestershire sauce, mustard powder, cumin, salt, pepper, garlic and lime juice. Pour the marinade over the meat, making sure to coat all the pieces. Cover and let marinate for 30 minutes.
- For the mustard horseradish cream: Meanwhile, in a small bowl, stir to combine the sour cream, horseradish, mustard, salt and pepper.
- Heat a grill for cooking over medium-high heat. Grill the skewers until cooked through, about 1 to 2 minutes per side. Serve with the mustard horseradish cream.
FILET OF BEEF WITH MUSTARD MAYO HORSERADISH SAUCE
Provided by Ina Garten
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
- Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
- Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
- Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
- Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.
PEPPERCORN ENCRUSTED BEEF TENDERLOIN ON BEEF TOMATO WITH GOAT CHEESE, FRENCH FRIED ONIONS AND BALSAMIC VINEGAR SAUCE
Steps:
- Crush the black peppercorns coarsely and pack liberally on both sides of the beef.
- Drizzle a few tablespoons of balsamic vinegar over the tenderloins and set at room temperature for 20 to 25 minutes to marinate. Grill tenderloins to likeness. While resting, slice the tomato into 1/2-inch thick slices and spread each slice with goat cheese. Spread it thick! Set the tomatoes aside.
- Heat a saute pan and add the remaining balsamic vinegar and sugar. Reduce until halved. Set the filet atop the goat cheese tomato slices and drizzle with the reduced balsamic sauce. Top with the French fried onions and serve immediately.
PEPPERCORN BEEF TOP LOIN ROAST
A red wine sauce complements the brown sugar rub on the roast in this inviting entree. You can't go wrong with this down-home dish!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings (1-1/2 cups sauce).
Number Of Ingredients 11
Steps:
- Preheat oven to 325° Trim fat from roast. If desired, tie roast with kitchen twine every 1-1/2 to 2 inches to help beef maintain shape while cooking. In a small bowl, combine brown sugar, peppercorns, garlic and salt. Rub over meat. Place in a shallow roasting pan., Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1 to 1-1/2 hours. Remove from oven, tent with foil and let stand for 15 minutes before slicing., Meanwhile, in a large saucepan, saute onion in oil until tender. Stir in tomato paste and Worcestershire sauce until blended. Add wines. Bring to a boil; cook until liquid is reduced to about 1-1/2 cups. Serve with roast.
Nutrition Facts : Calories 444 calories, Fat 26g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 275mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 32g protein.
MUSTARD-AND-CHILE-RUBBED ROASTED BEEF TENDERLOIN
For parties or picnics, meat that you've prepared the day before is a time-saving trick worth adopting. Everyone knows that beef tenderloin, served hot, is a fail-safe dish for a dinner party. It comes out of the oven caramelized, glistening and perfect. If the primary goal is to serve it chilled or room temperature, however, the trick is to swab the meat with flavor - lots of chile powder, oregano, garlic, mustard and olive oil - before sliding it into the oven (roast it rare so it stays tender and juicy). The next day all you need to do is slice and serve, no compensatory condiments necessary. The flavors of mustard and chile, carried by the fat in the olive oil, have penetrated the meat beautifully.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Tie roast with kitchen string in three evenly spaced places to help keep its tubular shape.
- In a small bowl, whisk together 1 tablespoon oil, the mustard, oregano, chipotle chile, chile powder, cumin, black pepper and garlic.
- In a large skillet, heat remaining 2 tablespoons oil until very hot. Season beef generously all over with salt. Place it in pan and sear bottom without moving until it forms a golden brown crust, about 3 to 4 minutes. Turn and repeat with remaining sides.
- Transfer beef to a rimmed baking sheet. Using a pastry brush, smear mustard-chile rub all over beef. Roast until a thermometer registers 115 degrees for rare and 120 for medium-rare (beef will continue to cook as it rests), 12 to 15 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 2 hours before slicing and serving.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 33 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 12 grams, Sodium 378 milligrams, Sugar 0 grams, TransFat 0 grams
BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE
Provided by Alfred Portale
Categories Garlic Mustard Sauté Rosemary Beef Tenderloin Cognac/Armagnac Thyme Shallot Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 250°F. Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low. Add 3 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
- Transfer steaks to small rimmed baking sheet and keep warm in oven.
- Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat. Add shallots and sauté 2 minutes. Add Cognac and Port and stir 1 minute, scraping up any browned bits. Add broth and boil until sauce is reduced to 1 cup, about 12 minutes. Whisk in Dijon mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time. Season sauce to taste with salt and pepper. Set aside.
- Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.
MUSTARD-CRUSTED BEEF TENDERLOIN
This tenderloin has a very nice crust on it. Some minced garlic in the mustard mixture adds a nice kick. I have also used the same mustard crust on a pork tenderloin, and that works very well too. Can be served cut into thin strips and served over a spinach salad with a vinegar based dressing in the summertime. This is adapted from Gourmet magazine, August 2000.
Provided by Scoutie
Categories < 30 Mins
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F
- Stir together mustards, brown sugar, pepper, salt and lemon zest.
- Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides.
- Transfer to an oiled shallow baking pan and coat with mustard mixture.
- Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125°F for medium-rare, 15 to 20 minutes.
- Transfer to a cutting board and let stand until cool, at least 10 minutes.
BEEF TENDERLOIN WITH MUSTARD AND PEPPERCORNS
Make and share this Beef Tenderloin With Mustard and Peppercorns recipe from Food.com.
Provided by Catherine from AL
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425.
- Using sharp knife, cut meat lengthwise down center through 2/3 of the thickness. Spread the meat open and pound lightly to flatten slightly.
- Spread meat with mustard and scatter peppercorns evenly, pressing into meat with hands. Sprinkle with course ground peppercorn blend.
- Place sage leaves down the middle and tie meat back together with twine. Sprinkle outside with peppercorn blend and salt. Reshape tenderloin and place seam side down in shallow roasting pan. Slip bay leaves underneath twine.
- Roast for 30 to 50 minutes. Let stand for 10 minutes before carving.
Nutrition Facts : Calories 565.4, Fat 41.5, SaturatedFat 16.6, Cholesterol 192.8, Sodium 198.5, Carbohydrate 0.4, Fiber 0.3, Sugar 0.1, Protein 44.8
FIRE ROASTED BEEF TENDERLOIN WITH MADEIRA MUSTARD SAUCE AND WASABI MASHED POTATOES
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 400 degrees F.
- Preheat a grill.
- In a saucepan, heat oil, black peppercorns, star anise, coriander seeds, and Szechuan peppercorns for 1 minute until aromatic. Stir in red curry paste, tamarind paste, and honey. Deglaze with Madeira and reduce until syrupy. Add the veal stock and continue to reduce in half. Transfer to a blender and process to a puree. Strain and set aside.
- Over hot grill, cook the tenderloin until grill marks appear on all sides. Transfer to a saute pan and pour in half of the strained sauce. Roast in the oven for 4 to 5 minutes or until desired doneness.
- Transfer the remaining sauce to a saucepan and cook over medium heat. Reduce until thickened. In a cup, dissolve the powdered mustard in rice wine vinegar. Whisk in mustard and finish sauce with the butter.
- To serve, cut the steak into thin slices. Nap with Madeira Mustard Sauce and serve with Wasabi Mashed Potatoes garnished with a whole star anise.
- Cut the potatoes into large pieces of equal size. Cover with salted water. Bring to a boil and cook until tender. Drain thoroughly. Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.
- Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly. Transfer to a blender and add wasabi powder. Process to a puree. Stir into warm mashed potatoes. Season with salt and pepper, to taste.
BEEF TENDERLOIN WITH SHALLOT MUSTARD SAUCE
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
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.
PEPPERED BEEF TENDERLOIN WITH WHIPPED MUSTARD BUTTER
A peppercorn crusted steak that is full of flavor. The pepper flavor is strong but the steak is tender and juicy. The butter will "tame" the pepper some. I use a cast iron skillet to cook these and serve with garlic mashed potatoes and a fresh vegetable for a hearty dinner.
Provided by QueenJellyBean
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For the butter: Stir together ingredients until smoothly blended and has a whipped consistency. Set aside.
- Heat oven to 425 degrees.
- In a small bowl combine the peppercorns, crushed red pepper, and salt. Brush the steak with the oil and then evenly sprinkle the steak with the peppercorn mixture onto both sides of the steak. Press the mixture into both sides.
- Heat a large oven proof skillet over medium high heat. When hot, add the steaks and cook for 4 minutes. Turn the steaks and then place the pan in the oven. Bake 7 minutes for medium rare or adjust for your desired doneness. Serve steaks with a spoonfull of mustard butter on top. Enjoy!
Nutrition Facts : Calories 129.5, Fat 13.9, SaturatedFat 7.6, Cholesterol 30.5, Sodium 770.4, Carbohydrate 1.8, Fiber 0.1, Sugar 1.6, Protein 0.3
BEEF TENDERLOINS WITH MUSTARD SAUCE
Serve the steaks with an assortment of red and green lettuces dressed with a simple vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Coat steaks with pepper on both sides. Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare. Transfer to a plate to rest while you make the sauce.
- In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper. Serve sauce alongside the steaks.
MUSTARD-ROASTED BEEF TENDERLOIN
If your meat is not a thick center cut, the cooking time will be less. Letting the roast rest allows the juices to distribute.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h5m
Number Of Ingredients 5
Steps:
- Let beef stand at room temperature for 1 hour.
- Preheat oven to 425 degrees. Season beef all over with salt and pepper. Whisk together butter and mustards; coat beef all over with mixture. Roast on a parchment-lined baking sheet in the upper third of the oven until an instant-read thermometer inserted into the center reaches 135 degrees (for rare) to 140 degrees (for medium-rare), about 40 minutes (time will vary depending on thickness of cut). Let rest for 15 minutes before slicing.
PEPPERED BEEF TENDERLOIN WITH MUSTARD HORSERADISH SAUCE
This is a great special occasion recipe. I made it for my family for Christmas a few years back and everyone loved it! The sauce is a delicious touch! You can add more horseradish if you desire!
Provided by Andreadmb
Categories Roast Beef
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sauce: whisk all ingredients together. Cover and refrigerate until you serve. Can be prepared 2 days in advance.
- Beef:
- Coarsely grind all peppercorns and transfer to bowl. Mix in salt.
- Whisk butter, parsley and mustard together and spread over tenderloin.
- Roll in pepper mixture and cover completely with pepper.
- Heat oven to 450.
- Place tenderloin on rack in shallow baking pan.
- Roast until meat thermometer inserted in center registers 130 degrees for rare/about 35 minutes; (or 40-50 minutes for medium, 50-60 for well).
- Transfer to platter and let stand 10 minutes. then slice and garnish with parsley and sauce.
BEEF MEDALLIONS WITH PEPPERCORN MUSTARD SAUCE
Make and share this Beef Medallions With Peppercorn Mustard Sauce recipe from Food.com.
Provided by Charlotte J
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Slice 1-1/2 to 2 pounds of beef medallions into rounds, about 3/4-inch thick.
- Chop 2 shallots and 2 large cloves of garlic and transfer to a bowl.
- Add 1/2 cup cognac and 1/2 cup sherry to a hot saucepan and stir in the shallots and garlic.
- Cook mixture over medium heat until mixture is reduced to 1/4 cup.
- Add 1-1/2 cups heavy whipping cream to a saucepan and bring to a low boil, being careful not to scorch cream.
- Cook over medium heat until mixture is reduced to about 1 cup, stirring constantly.
- Crack 2 teaspoons of mixed peppercorns in a mortar and pestle to a coarse grain.
- Do this in 2 or 3 small batches.
- Add 1-1/2 teaspoons of dry mustard, 2 to 3 tablespoons Dijon mustard, 2 tablespoons of coarse grain mustard and 1 tablespoon chopped parsley.
- Add salt and 2 teaspoons cracked peppercorn to taste.
- Season the medallions with salt and pepper.
- Melt 2 tablespoons butter over medium high heat in a skillet.
- Add medallions do not crowd the pan.
- Brown medallions on both sides until desired doneness.
- Serve with peppercorn mustard sauce.
Nutrition Facts : Calories 750.8, Fat 50.2, SaturatedFat 28.2, Cholesterol 232.8, Sodium 268.7, Carbohydrate 9.9, Fiber 0.5, Sugar 1.6, Protein 37.9
PORK TENDERLOIN WITH MUSTARD-PEPPERCORN CRUST
This recipe, which comes from Canadian Living magazine, is very easy to prepare and is ready in under an hour. Serve with rice pilaf.
Provided by Irmgard
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pat the tenderloin dry.
- Mix together the mustard and thyme; spread all over the tenderloin.
- Sprinkle all over with the peppercorns.
- Place on a rack in a roasting pan and roast in a 400 degree F oven for 30 to 40 minutes or until a meat thermometer inserted into the thickest part registers 160-170 degrees F and juices run clear.
- To serve, cut into 3/4-inch thick slices.
BLACK PEPPER SPICE-RUBBED BEEF TENDERLOIN
Provided by Lillian Chou
Categories Beef Mustard Roast Father's Day Dinner Meat Beef Tenderloin Spice Cinnamon Cardamom Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Toast spices with salt in a dry 10-inch heavy skillet over medium-low heat, stirring occasionally, until mustard seeds begin to pop, 3 to 5 minutes. Cool completely, then grind in grinder.
- Preheat oven to 350°F with rack in middle.
- Pat beef dry, then rub spice mixture all over it (including ends). Heat oil in same skillet over high heat until it shimmers. Brown beef on all sides, about 10 minutes total.
- Transfer beef to a small roasting pan and roast until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F for medium-rare, 25 to 30 minutes. Transfer beef to a cutting board and let stand 10 minutes (internal temperature will rise to about 130°F).
- Cut off string and slice beef. Serve warm or at room temperature.
BEEF TENDERLOIN WITH MUSTARD-TARRAGON CREAM SAUCE
Serve with quartered red potatoes tossed with olive oil, minced garlic, pepper, and salt, and cooked covered in the microwave for about 15 minutes.
Provided by Lizzie Rodriquez
Categories Steak
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large nonstick skillet coated with cooking spray. Sprinkle steaks with 1/4 teaspoon salt and pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.
- Add dry white wine, sugar, and Dijon mustard to pan; bring to a boil 1 minute stirring constantly. Remove from heat. Stir in 1/4 teaspoon salt, sour cream, and chopped tarragon. Spoon sauce over warm steaks. Garnish with tarragon sprigs, if desired.
Nutrition Facts : Calories 361.6, Fat 24.5, SaturatedFat 9.8, Cholesterol 102.2, Sodium 681.7, Carbohydrate 2.2, Fiber 0.1, Sugar 1.2, Protein 29.4
BEEF TENDERLOIN WITH MUSTARD SAUCE
My sister Brooke made this for me while visiting recently! Not being a big fan of red meat, this was absolutely the best steak. She served it with oven fries and a salad. Made for a perfect dinner just us girls.
Provided by Vseward Chef-V
Categories Sauces
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees;.
- Coat steaks with pepper on both sides.
- Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare.
- Transfer to a plate to rest while you make the sauce.
- In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper.
- Serve sauce alongside the steaks.
Nutrition Facts : Calories 467.6, Fat 35.4, SaturatedFat 15.6, Cholesterol 107.7, Sodium 146.2, Carbohydrate 5.6, Fiber 1.4, Sugar 0.2, Protein 21.5
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