1 Tablespoon olive oil 2 Tablespoons shallots, chopped 2 beef tenderloins Salt and pepper 1/2 cup gf beef broth 2 Tablespoons gf Dijon mustard 2 Tablespoons cream
Heat oil in a large heavy skillet. Add shallots and saute for 1 minute. Salt and pepper both sides of filets and quickly brown over high heat on each side, about 3-5 minutes per side. Transfer filets to a plate and tent with foil to keep warm. Mix broth and mustard together and add to hot skillet, scraping up browned bits. Cook until reduced to half original volume. Add cream, stir, adjust seasonings and serve with filets.