- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground or cracked black pepper
- 4 (4 ounce) beef tenderloin steaks (11/2 inches thick)
- 1 teaspoon vegetable oil
- 1/3 cup minced shallots
- 1/2 cup cognac
- 1/2 cup fat-free beef broth
- 1/4 cup green peppercorn or Dijon mustard
- Sprinkle salt and pepper over steaks. Heat oil in a 9-inch cast-iron skillet over medium-high heat until hot. Add steaks; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from skillet; keep warm. Add shallots to skillet; saute 30 seconds. Add cognac; cook 10 seconds. Add broth and mustard; stir well. Reduce heat; cook 2 minutes, stirring constantly. Serve steaks with sauce.