2-3 pounds petite filet of beef or venison loin
Canola or olive oil
2 tablespoons butter
2 shallots, finely chopped
2 cloves garlic, finely chopped
1/2 teaspoon coarse black pepper
1/4 cup brandy
1 tablespoon tomato paste
1 cup beef stock
2 tablespoons Worcestershire sauce
2 tablespoons Pommery mustard
1/3 cup heavy cream
4 tablespoons chives, finely chopped
Bring the meat to room temperature; rub with oil and season liberally with salt.
Heat a heavy skillet to medium-high heat. Add a drizzle of oil, then melt the butter into it. Add the meat and caramelize the surface for a minute or two, then lower the heat to medium and cook for 8-10 minutes, developing a good even deep reddish brown crust. Remove to a plate and tent with foil for 10 minutes.
Add the shallots and garlic to the skillet and stir for 2 minutes; add the pepper and stir. Add the brandy to deglaze, then stir in the tomato paste. Cook for 1 minute, then whisk in the stock. Bring the stock to a bubble, then whisk in the Worcestershire and mustard; remove from the heat. While the sauce is still hot, whisk in the cream and taste, for seasoning.
Slice the meat into 1/2-inch-thick medallions and serve on or alongside Farro with Asparagus. Top with the sauce and garnish with lots of chives.