Brandy and Mustard–Glazed Tenderloin Steaks

4 beef tenderloin steaks
1/4 tsp. salt
2 tsp. margarine
1/4 cup minced shallots
1/2 cup 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. Add steaks to pan; cook 3 minutes on each side or until
browned. Remove steaks from pan; keep warm.

Melt butter in pan. Add shallots to pan; cook 2 minutes, stirring occasionally.
Add broth and mustard to pan; 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 steaks.

4 servings