I’m wanting to make this "Thyme and Spice-Rubbed Roast Beef Tenderloin au Jus" recipe from Cooking Light (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1673112), which calls for brandy in the "au jus." However, I’m searching for appropriate substitutions on hand for brandy before I make yet another trip to the store. Would more beef broth work instead? Bourbon/whiskey? Any suggestions would be welcome! 
Thanks for the responses thus far — I think I’ll pass on the human blood. Regarding red wine, would a shiraz do? I love to cook, but it’s something I just recently took up…as you can tell!
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dry white wine
Human blood.
Red wine or sherry is good.
I would not use white with beef!
I think any alcohol will do to be honest – most of it flashes off during cooking any way.
why not try out with onions and freies or chips!
Use what you want … If you try every persons idea on this to see which one you like best , you wont really know till you have tried. LOL Human Blood ? Now theres a good one! Try asking mom what she would do to make it instead or use Betty Crocker recipes… Or as my favorite (but not on meat cuz I veggie eater) Southern Comfort -100 proof or Yukon Jack … Both which will add a little sweetness to the meat making it a little tangy and tart. As long as you have all the mixtures correct – it still remains in your hands as that goes.
The bourbon/whiskey would do fine or even a dark rum. Brandy works too.
ANY RED WINE IS GOOD. SHIRAZ IS FINE.AS LONG AS ITS NOT GONE OFF. BEST HAVE A QUICK SLURP JUST TO CHECK………HEE HEE HEE!!!!!!!!!!!
some whiskey will work just fine, it will not be as sweet but will still add some good flavor and aroma, to get some sweetness you could also add a little red wine, but i would not put to much as i tend to think that red wine can overpower beef broth, good luck and enjoy
Unless specified otherwise, brandy is distilled from grape wine, so a nice dry red wine would be the best substitute.