Source: The Seventh Inn, St. Louis 1/4 cup butter 1 (10 ounce) cut of beef tenderloin 1/2 cup scallions 1 teaspoon chopped garlic 1 teaspoon Dijon mustard 1/2 cup shiitake mushroom 1 tablespoon Lea & Perrins 2 ounces brandy 5 Read More …
The Seventh Inn Steak Christopher