Wine Pairing:  2004 Pirramimma Cabernet Sauvignon or 2006 Laura Hartwig Cabernet Sauvignon Reserva


  • 8 beef tenderloins, 4 ounces each
  • 2 tbsp olive oil
  • 5 tbsp coarsely ground pepper, or to taste
  • 3 shallots peeled and finely chopped
  • 1/2 cup brandy
  • 2 tbsp dijon mustard
  • 2/3 cup heavy cream
  • salt


Heat oven to 400 degrees.  Coat the tenderloins with salt and pepper on both sides.  Heat an oven safe skillet over medium with oil until very hot but not smoking.  Sear steaks for 4-5 minutes on each side, and transfer to the oven to finish cooking, from 5-9 minutes, depending on desired doneness.  Transfer cooked tenderloins to a warmed plate to rest while you make the sauce.

Cook chopped shallots in the same skillet that the steaks were cooked in.  Add brandy and cook, stirring constantly, for 1 minute, until reduced to 2 tbsp.  Stir in mustard and cream.  Bring to a simmer and season to taste with salt and pepper.  Serve alongside the steaks.

Recipe Courtesy of Kitchen Culinaire