To lower the fat content, you can use whole milk instead of cream in this dish and still create similar taste and feel.
4 beef tenderloin steaks about 1-inch thick
1 tablespoon canola oil
1 tablespoon unsalted butter
1 tablespoon shallots, chopped
3 cups mixed mushrooms such as crimini, shiitake, portabella and oyster, ( stems removed from portabellas and shiitakes), sliced
2 teaspoons Dijon mustard
1/4 cup brandy
1/2 cup canned chicken broth, low-sodium
1/4 cup heavy cream
1 teaspoon fresh tarragon, chopped
Estimated Time: 30 minutes
Preheat the oven to 400 degrees F (200 degrees C). Season the meat with the salt and pepper. Heat the oil over high heat in a large oven-proof sauté pan until smoking. Add the meat and thoroughly sear (browning) it on each side. Sear meat a total of 3-4 minutes. Remove the browned meat and drain any excess oil. Blot the pan with a paper towel to catch any remaining fat. (If charred black bits develop on the bottom of the pan rinse it with water and wipe it clean before continuing.)
Return the pan to a medium-low heat. Add the butter and shallots to the pan and cook, stirring the shallots until softened, about 1 minute. Add the mushrooms and cook, stirring until the mushrooms have wilted, about 1 minute. Return the meat back into the pan and bake in the oven for 8-10 minutes to finish cooking the meat to medium-rare.
Remove the meat from the pan, keep warm. Add the mustard and brandy to the pan cook the mixture until almost dry before adding the broth. Simmer the broth until reduced by half. Stir pan contents periodically to prevent scorching. Stir in the cream and the tarragon and bring to simmer. Remove from heat and pour sauce over steaks, serve immediately.