Beef Tenderloins with Peppercorn Sauce and Crispy Shallots - Canadian Beef | Canada Beef

Ingredients

• ½ cup (125 mL) vegetable oil
• 8 shallots, peeled, halved lengthwise and thinly sliced (about 1-1/4 cups/300 mL sliced)
• 1 tbsp (15 mL) butter
• 4 Beef Tenderloin Grilling Steaks, 1-inch (2.5 cm) thick (about 2 lb/1 kg)
• ½ cup (125 mL) brandy or red wine
• 1 ½ cups (375 mL) beef broth
• 2 tsp (10 mL) Dijon mustard
• 1 tsp (5 mL) multicoloured peppercorns, crushed
• ⅓ cup (75 mL) whipping cream
• salt