2 Reviews

Yum, yummy, yum! We had beef tenderloin steaks and I knew I wanted a fragrant creamy sauce, but with ease. This was it! So simple, but such outstanding results. Company-worthy, but we celebrated it just being Friday with a good bottle of red, roasted potatoes, green salad and these fabulous steaks drizzled with the perfect sauce. Another great thing about this recipe? The super EASY and clear directions, really helpd this steak cooking newbie. I will go to this recipe whenever decadent, fancy steaks are what we need! Thanks Chef V!

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Liza at Food.com April 11, 2008

I did not intend to photograph & review this recipe as my version is not classic for it, but our outcome was so stellar that DH insisted. I had already marinated 1-in thick pork medallions I cut from a whole pork tenderloin in a marinade I found on the bottle of Montreal Steak Seasoning, decided I wanted a sauce for them & went searching. I cooked them quickly to med-rare & made the sauce in a flash in the pan drippings. This creamy brandy-mustard sauce was *TOO PERFECT* for them & will be repeated often. Thx for sharing this keeper recipe w/us. :-)

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twissis February 10, 2008
Beef Tenderloin With Mustard Sauce