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Beef Tenderloins with Mustard Sauce

Serve the steaks with an assortment of red and green lettuces dressed with a simple vinaigrette.

  • Servings: 6
Beef Tenderloins with Mustard Sauce

Source: Martha Stewart Living, December/January 1993/1994


  • 4 tenderloin steaks, 4 ounces each
  • 3 tablespoons coarsely 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
  • Salt


  1. Preheat oven to 350 degrees. Coat steaks with pepper on both sides. 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. Transfer to a plate to rest while you make the sauce.

  2. 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. Serve sauce alongside the steaks.

Reviews (1)

  • vanmills 17 Sep, 2013

    Delicious! I also added salt to the beef with along with the pepper before searing. I used a cast iron grill pan. The meat was perfectly cooked. I didn't have shallots so I used sweet onion instead, and added some sliced baby bella mushrooms. The meat turned out tender, juicy - perfection!

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