Braden Family Cookbook
meat evenly with salt and pepper. Set
a 11-12 inch nonstick frying pan, combine shallots and 1 TBSP. of the butter.
Cook over medium high heat until shallots are limp, about 1 ½ minutes.
Add white wine, vinegar, broth, dry mustard, Dijon mustard, and cream.
Boil over high heat, stirring, until reduced by half (to 3/4 cup), 5 - 7
minutes. Pour sauce into a small
bowl and set aside. Rinse pan and
pan to high heat. When hot, add remaining TBSP. of butter and swirl until it
melts. Brown beef pieces on each
side about 2 ½ minutes for rare, more time for more doneness.
meat to a warmed serving platter. Add
sherry, brandy, and sauce to the fry pan. Stir
until bubbling. Pour the sauce and
any juices drained from the meat onto plates.
Top with the beef. Add salt