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Tenderloin steaks are one of the most prized cuts of beef, noted for their tenderness and marbling. Enjoy these steaks with a simple Dijon-cream pan sauce.

Steak with Mustard Sauce

4 (6-ounce) beef tenderloin steaks
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 shallots, finely chopped
1/4 cup beef broth
1/4 cup whipping cream
1 tablespoon Dijon mustard

1. Preheat large, heavy-duty skillet over medium-high heat for 3 minutes.
2. Season steaks with salt and pepper. Add oil to skillet and when hot, but not quite smoking, add steaks to pan. Cook for 5 minutes; turn and cook until desired doneness is reached, about 5 more minutes for medium-rare depending on thickness. Transfer to a plate and hold warm.
3. Add shallots to skillet and sauté until soft and golden, about 4 minutes. Stir in beef broth and simmer until reduced by half. Stir in cream and mustard. Bring to a simmer and season if necessary. Serve immediately over steaks.

Makes 4 servings.

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