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Filet of Beef with Brandy Mustard Cream Sauce
This easy flambé will make you look like a chef!

Cook: 20 minutes
Servings: Serves 4

4 beef tenderloin steaks cut 1 to 1-1/4 inches thick

4 Tbsp. butter

4 Tbsp. Dijon mustard

2 tsp. Worcestershire sauce

1/2 cup brandy

1 cup whipping cream

Filet of Beef with Brandy Mustard Cream Sauce

	Melt butter in skillet over medium-high heat. Cook steaks 5 minutes per side for medium-rare. Remove steaks to platter or individual plates.
	Add mustard and Worcestershire to skillet. Season with pepper and stir to combine.
	Remove skillet from heat. Add brandy and ignite with match. When flames cease, return skillet to heat.
	Add cream and boil about 2 minutes until reduced to a thin sauce. Pour over steaks to serve.

Need help with this recipe? Go to: Pan Fry/Saute

Recipes and Cooking Data Courtesy of the Texas Beef Council