Beef Tenderloins with Mustard Sauce

4 tenderloin steaks, 4 ounces each
 
3 tablespoons coarsely ground black pepper, or to taste

2 shallots, minced

1 teaspoon olive oil

1/4 cup brandy

1 tablespoon Dijon mustard

1/3 cup heavy cream

Salt

Heat oven to 350°. Coat steaks with pepper on both sides. Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare. Transfer to a plate to rest while you make the sauce.

In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes.

Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper. Serve sauce alongside the steaks.