• 4servings

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B3, B6, B9, C, D
MineralsIodine, Fluorine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 4 (6-ounce) beef tenderloin steaks

  2. 1/2 teaspoon salt

  3. 1/4 teaspoon freshly ground black pepper

  4. 2 tablespoons olive oil

  5. 2 shallots, finely chopped

  6. 1/4 cup beef broth

  7. 1/4 cup whipping cream

  8. 1 tablespoon Dijon mustard

Instructions Jump to Ingredients ↑

  1. Preheat large, heavy-duty skillet over medium-high heat for 3 minutes.

  2. Season steaks with salt and pepper. Add oil to skillet and when hot, but not quite smoking, add steaks to pan. Cook for 5 minutes; turn and cook until desired doneness is reached, about 5 more minutes for medium-rare depending on thickness. Transfer to a plate and hold warm.

  3. Add shallots to skillet and sauté until soft and golden, about 4 minutes.

  4. Stir in beef broth and simmer until reduced by half.

  5. Stir in cream and mustard. Bring to a simmer and season if necessary. Serve immediately over steaks.


Send feedback