Beef Tenderloin With Mustard Sauce

• 16 ounces beef tenderloin steaks (four 4 oz steaks)
• 3 tablespoons fresh coarse 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
• 1 dash salt

1. Preheat oven to 350 degrees;.
2. Coat steaks with pepper on both sides.
3. 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.
4. Transfer to a plate to rest while you make the sauce.
5. 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.
6. Serve sauce alongside the steaks.

tenderloin, fresh coarse ground black pepper, shallots, olive oil, brandy, mustard, heavy cream, salt

Taken from www.food.com/recipe/beef-tenderloin-with-mustard-sauce-223409 (may not work)