| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Entree’, To post |
6 |
Servings |
INGREDIENTS
| 6 |
|
Beef Fillet Steaks, 2 inches thick |
|
|
Black Pepper, freshly ground |
|
|
Salt |
| 1/4 |
c |
Butter |
|
c |
Olive Oil |
| 1 |
|
Chicken Bouillon Cube |
| 3 |
oz |
Water |
| 3 |
oz |
Dry White Wine |
| 2 |
oz |
Brandy |
INSTRUCTIONS
Press freshly ground peppper into both sides of filets. (Use a mortar &
pestle to coarsely grind pepper.) Salt the beef to taste. Heat butter and
olive oil in a large skillet. Dissolve bouillon cube in water. When butter
and oil are at frying temperature, sear filets on both sides; then cook for
about 5 minutes on each side. Put meat on heated platter. Add the wine and
bouillon to skillet. Stir and scrape to deglaze the pan. Add brandy. Pour
sauce over filets and serve immediately.
Source: "Mountain Measures"--Junior League of Charleston, WV Ed. 1974
Recipe by: Ronald A. McKenney Posted to MC-Recipe Digest V1 #624 by Bill
Spalding <billspa@icanect.net> on May 30, 1997
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”