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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Trim any excess fat from fillets. Heat butter and olive oil in a skillet.
Dip steaks in pepper and season with salt. Pan-fry in hot butter mixture
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 shallot to skillet and saute 5 minutes. Add stock and butter
and cook about 2 minutes longer. Sauce should thicken slightly. Serve
sauce with steak.
Ingredients:
6 8 oz. Beef Fillets
1 Tablespoon(s) Butter
1 Tablespoon(s) Olive Oil
3 Tablespoon(s) Freshly Ground Pepper
6 Tablespoon(s) Brandy
3/4 Cup(s) Dry Red Wine
1 Shallot, chopped
1 1/2 Cup(s) Beef Stock |
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