2 shallots, peeled
1/4 cup brandy
1 TB dijon mustard
1/3 cup heavy cream
Mince shallots and cook over low heat (use the juices from the cooked tenderloin to saute). Add brandy and cook stirring constantly for 1 minute or until reduced to 1 TB. Stir in the mustard and cream. Bring to a simmer. Season with salt and pepper to taste.
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