Recipe Pairing Guides » Beef Recipes » Brandy and Mustard-Glazed Tenderloin Steaks

Brandy and Mustard-Glazed Tenderloin Steaks

Brandy and Mustard-Glazed Tenderloin Steaks
Photo by Randy Mayor

Ingredients

  • 1 tablespoon Dijon mustard
  • ¼ cup minced shallots
  • 4 (4-ounce) beef tenderloin steaks
  • ¼ teaspoon salt
  • 2 teaspoons butter
  • ½ cup fat-free, less-sodium beef broth
  • 2 tablespoons brandy
  • + 1 more ingredients
    • 1/8 teaspoon black pepper

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. 2. Melt butter in pan. Add shallots to pan; cook 2 minutes, stirring occasionally. Add ...

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Comments

What wines go with Brandy and Mustard-Glazed Tenderloin Steaks?

Pinot Noir Wines from Oregon
  • Underwood Cellars Pinot Noir Willamette Valley
  • Wallace Brook Cellars Pinot Noir Willamette Valley
  • Castle Rock Pinot Noir Columbia Valley
  • Shea Wine Cellars Pinot Noir Block 7
  • Willakenzie Estate Pinot Noir Willamette Valley Pierre Léon
Zweigelt Wines from Austria
  • Müenzenrieder Mavie
  • Weingut Markus Huber Zweigelt Reserve
  • Sepp Moser Zweigelt Grosse Reserve
  • Weingut Weninger Zweigelt
  • Sepp Moser Zweigelt

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