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Mustard/Brandy Glazed Beef Tenderloin

Two 5 ounce beef tenderloins (Have the butcher butterfly both cuts so they were about 3/4" or so thick "steaks" rather then just "chunks" of meat....the butcher will know what you mean....tell them you are going to pan fry them and he'll get it).  

1/2 cup beef broth (low sodium)

1/4 cup shallots, minced (or a very small chop) Salt Pepper

1 Tablespoon butter

1 Tablespoon DIJON mustard

2 Tablespoons brandy

Directions: Heat heavy non-stick skillet on medium heat (maybe a touch over medium, but not much). Make sure pan is up to temperature (pre-heat for 3 minutes). Lightly coat both sides of your tenderloins with olive oil and season with salt and pepper (I just put on a little olive oil and rub it in before seasoning). Add tenderloins to pre-heated skillet. Cook for 3 minutes on each side....flipping ONLY ONCE (and don't touch them while they are cooking).  Adjust timing a bit accordingly for bigger or smaller pieces of meat, but 3 minutes on each side is perfect for a 4-5 ounce cut. After 3 minutes on each side, remove tenderloins to a plate and keep warm. Melt butter in the warm skillet and add shallots. Scrap up all the brown bits and sauté shallots for 2 minutes. Add beef broth and mustard and cook for another couple minutes or so while stirring...sauce should thicken slightly after you incorporate the mustard. Stir in brandy and cook another minute or so to get rid of the alcohol. Slide tenderloins back in the pan and cook for a minute or so on each side Baste with sauce while cooking. Remove to serving plate and spoon sauce on top.

Serve with mashed potatos and roasted asparagus (or whatever vegetable you like).

Restaurant quality all the way and SIMPLE.  Beef tenderloin is expensive, but it's top notch.  Do NOT overcook....it shouldn't be more done then medium (pink in the middle).

1 egg, beaten

1 small to medium onion, finely diced

1/2 to 3/4 medium red pepper, finely diced

1 stalk celery, finely diced

Lots black pepper, freshly ground

Dash paprika

Seasoned salt (use your own judgment....I just about a teaspoon or so)

1-3 cloves minced garlic (optional)

1/2 cup milk

1/3 cup breadcrumbs, Italian style

Combine the ingredients ground chuck through seasonings. Add milk and breadcrumbs. Form into an oval with your hands and place on a baking sheet (the baking sheet should have sides to it as the juices will flow out of it as it cooks) covered in parchment paper (once you combine the ingredients, give it a few minutes…it will be very loose at first but the bread crumbs will absorb the milk and it will firm up in a minute or two so you can mold it on the baking sheet). Bake at 450 for approximately 1 hour (I bake it to 165 to 170 degrees…..but I don’t insert the thermometer until it has cooked for about 45 minutes as the raw meat won't be able to hold the thermometer very well).

You can also add a glaze (I use spicy ketchup, worc. sauce, and honey combination) about 10-15 minutes before it is done cooking. Be careful, it can burn if you add it too early.

Glaze:

1/3 to 1/2 cup spicy ketchup

2 Tablespoons honey

1-2 Tablespoons worc. sauce

Combine ingredients to taste and bruch meat loaf LIBERALLY after about 45-50 minutes of cooking.

Great hot and even better in a sandwich the next day.