4 tablespoons butter
2 cloves garlic, minced
1 shallot, small minced
3 tablespoons Dijon mustard
12 ounces tenderloin, beef
1/4 cup red wine
1/2 teaspoon Worcestershire sauce
1/2 cup mushrooms, thinly sliced
(to taste) salt and pepper
1/4 cup capers
1/4 cup brandy
1/4 cup brown sauce
1/4 cup heavy cream
Heat a medium-sized sauté pan and add clarified butter and heat over moderate heat. (Clarified means to melt the butter and remove the milk solids, so just the fat is left.)
Cut the tenderloin beef into 4 round sections (each should be about 3 ounces). Cover one side of the meat with Dijon mustard. Add garlic and shallots to hot sauté pan and allow to heat through. Add the meat, mustard side down. Cover the other side with Dijon mustard.
Add red wine and Worcestershire sauce and stir ingredients. (Do not let the ingredients turn brown). Add salt and pepper. Turn meat over, making sure it is seared. Add the mushrooms and capers. Add brandy and flame. After flame has subsided, remove from heat and plate with potato and vegetables. Finish sauce by adding the brown sauce and cream, blend together and top the steaks with the sauce. Serve immediately.
