It’s the sharp flavor combination of brandy, Dijon, soy sauce, and lemon juice that really makes this dish pop.
Makes 2 servings Total time: 30 minutes
Tbsp. unsalted butter oz. button mushrooms, trimmed and sliced Tbsp. minced shallots cup brandy
3/4 1 1/2
1 Tbsp. olive oil beef tenderloin filets (5–6 oz. each; 11/ 2- inch thick), seasoned with salt and black pepper cup low-sodium beef broth Tbsp. Dijon mustard tsp. each low-sodium soy sauce and fresh lemon juice Tbsp. each heavy cream and minced fresh parsley
Heat oil in a cast-iron skillet over medium-high until shimmering. Add filets and cook until browned, 4–5 minutes per side for mediumrare. Transfer steaks to a plate and tent with foil.
Melt butter in same skillet over medium heat. Add mushrooms and shallots and cook until mushrooms are golden and moisture has evaporated, 2–3 minutes. Off heat, deglaze skillet with brandy, scraping up any brown bits. Return skillet to stove top, bring to a boil over medium-high heat, and reduce brandy until evaporated, about 2 minutes.
Stir in broth, Dijon, soy sauce, and lemon juice; reduce heat to medium, and simmer sauce until thickened and reduced to 2/3 cup, 3–4 minutes. Stir in cream and parsley, then return filets and any residual juices to skillet; simmer sauce 1–2 minutes more. Serve filets with sauce.
Per serving: 450 cal; 25g total fat (11g sat); 121mg chol; 320mg sodium; 4g carb; 0g fiber; 37g protein
To prevent the brandy from igniting, be sure to add it to the skillet off heat.
Adding Dijon not only adds flavor to the sauce, but helps to thicken it as well.