Donna and Isabelle's Fillet of Beef with Mustard Cream Sauce
Erika
ingredients
- 1/4 stick butter
- 2-8oz. tenderloin steaks
- 2 T Dijon
- 1 tsp. Worcestershire
- 1/4 cup brandy (optional)
- 1/2 cup heavy cream
- salt and pepper.
directions
- 1
Season steak and let it come to room temp, about twenty minutes. Melt butter in a large skillet over medium high heat. Cook steak for about four minutes per side for med. rare. (Try to well brown them and if they are browned too soon, remove them, and put them in a 300 oven while making sauce, but watch that they don’t overcook.) Add mustard and Worcestershire to butter in skillet. Pour brandy in and flame. Add cream and stir until thickened a little, about five minutes. Add any meat juices from plate to sauce.
- 2
This can be doubled or tripled. Call me anytime for a walk -through. I’ll always love to help!
Source: Donna and Isabelle
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