Ingredients:
6 Beef Fillets
1 Tablespoon(s) Butter
1 Tablespoon(s) Olive Oil
3 Tablespoon(s) Pepper, freshly ground
6 Tablespoon(s) Brandy
3/4 Cup(s) Dry Red Wine
1 Shallot, chopped
1 1/2 Cup(s) Beef Broth |
Directions: Trim any excess fat from fillets if necessary. Heat butter and olive oil
in a skillet. Dip steaks in pepper and season with salt. Pan-fry in hot
butter and oil until cooked as desired, turning to evenly brown both
sides. Add brandy and flambe. Remove steaks from skillet to a serving
platter and keep warm.
Add wine and shallots to skillet and saute 5 minutes. Add stock and butter
and cook about 2 minutes longer. Sauce should thicken slightly. Serve
sauce with steak.
|
