This is the way to his heart! If he is like my husband, steak almost always wins. A good, well prepared steak will make most any man happy. Best part? It made my daughter so happy as well that it was a very quiet meal. We don’t have many of those in our house so my husband and I joked that it would be worth it to splurge more often!

I was a little hesitant about trying this recipe for my husband. I’ve never cooked a filet, always just letting the professional do it, but then I thought of how far I’ve come with my pan frying skills and decided to give it a whirl. I also wasn’t sure about how strong the brandy or mustard would be, two things my husband usually cringes his nose to. They really complement the steak well and you don’t get a strong taste of either.

This steak is perfect for impressing, but simple enough that you can make it on a Tuesday night.

*Now, a disclaimer about pan frying any kind of steak. If you get a plump steak and want it cooked pretty done, like my husband does, pan frying alone may not cut it. You’ll end up with a really crispy outside. So, crank up your oven to 450 F and toss the skillet in and cook the rest of the way.

**Also, the recipe calls for a nonstick pan, but if you want a great sear for a steak you really must use a cast iron skillet. It also helps since you may need it to be oven safe!

Brandy and Mustard-Glazed Tenderloin Steaks


  • 4 (4oz) beef tenderloin steaks
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 tsp butter
  • 1/4 cup minced shallots
  • 1/2 cup fat-free, less-sodium beef broth
  • 1 Tbsp Dijon mustard
  • 2 Tbsp brandy

Heat a large nonstick skillet over medium heat. Sprinkle both sides of steaks evenly with salt and pepper. Add steaks to pan; cook 3 minutes on each side or until browned. Remove steaks from pan and keep warm by wrapping in tin foil.

Melt butter in pan. Add shallots to pan and cook 2 minutes, stirring occasionally. Add broth and mustard to pan and cook 1 minute or until sauce thickens, stirring occasionally. Stir in brandy. Return steaks to pan and cook 1 minute on each side or until desired degree of doneness. Serve sauce with steak.

Source: Cooking Light, April 2008