Ingredients

1 ½ pounds fat-trimmed narrow end of beef tenderloin 1 to 1 ½ tablespoons coarse-ground pepper ¾ cup finely chopped shallots or onion 2 tablespoons butter or margarine ¼ cup dry white wine ¼ cup white wine vinegar ½ cup beef broth 2 teaspoons dry mustard 1 tablespoon Dijon mustard ⅓ cup whipping cream 2 tablespoons dry sherry 2 tablespoons brandy Salt

Description

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