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.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 16  ounces beef tenderloin steaks (four 4 oz steaks)
• 3  tablespoons fresh coarse ground black pepper (or to taste)
• 2  shallots, minced
• 1  teaspoon olive oil
• 1⁄4 cup brandy
• 1  tablespoon Dijon mustard
• 1⁄3 cup heavy cream
• 1  dash salt

Directions

1. Preheat oven to 350 degrees;.
2. Coat steaks with pepper on both sides.
3. 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.
4. Transfer to a plate to rest while you make the sauce.
5. 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.
6. Serve sauce alongside the steaks.