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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Easy / Number of Servings: 0 |
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Directions: season both side of room temperature tenderloins with salt and fresh cracked peppercorns. press the pepper firmly into both sides of the meat.
add your butter and some olive oil to your skillet over medium high heat. sear
the steaks for about 3 minutes per side.
transfer to a 180 degree oven on a platter to hold the temperature.
add the mushrooms to the skillet and saute'briefly, add the shallots and saute' briefly again. remove the pan from the heat and let cool briefly. add the brandy, let it warm slightly, then ignite it. when the flames subside add the beef broth and return to high heat and deglaze the pan until the liquid equals about 3 or 4 tablespoon or thickened and syrupy. reduce the heat to low and blend in the cream. spoon over the steaks and garnish each with a mushroom cap and dash of chives.
| Ingredients:
1 minced shallot
163/5000 Pound(s) butter
1 fresh gratted pepper
1/12 Ounce(s) salt
6 4 to 6 ounce tenderloin steaks
2 brandy or cognac
1 beef bouillon
1/2 cream
6 large stems removed mushrooms
1/2 Ounce(s) minced parsley or chives |
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