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Beef Tenderloins with Mustard Sauce

ingredients

serves 4
1 large bunch Watercress (salad cress)
1 1/2 pounds large shallots (about 24), halved lengthwise, peeled
3 tablespoons olive oil
6 cups canned beef broth
1 1/2 cups tawny port
1 tablespoon tomato paste
2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed
2 teaspoons dried thyme
7 bacon slices, chopped
6 tablespoons (3/4 stick) butter
1 1/2 tablespoons all purpose flour
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

method

1. Heat oven to 350°f. Coat steaks with pepper on both sides.

2. 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.

3. Transfer to a plate to rest while you make the sauce.

4. In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes.

5. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute.

6. Stir in mustard and cream.

7. Bring to a simmer and season to taste with salt and pepper.

8. Serve sauce alongside the steaks.

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