The brandy lends a sophisticated flavor to this simple steak entrée.
At a glance
8 small. beef tenderloin filets
2 tbsp. extra virgin olive oil
6 tbsp. butter, divided
2 tbsp. brown sugar
1/3 cup brandy
1/4 cup beef broth
Pan-sear the filets in olive oil to desired temperature. In a new sauté pan, melt butter, add brown sugar and deglaze with brandy. Add 1/4 cup rich beef stock. Reduce until desired consistency. Serve over steaks.
Add sautéed mushrooms to the sauce for more texture.
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