| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Cajun |
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1 |
tb |
Cajun spice |
| 2 |
|
4 oz beef tenderloin medallions |
| 1 |
oz |
Brandy |
| 1/4 |
c |
Sliced mushroom |
| 1 |
tb |
Green onions |
| 1 |
tb |
Dijon mustard |
| 6 |
oz |
Or 3/4 cup heavy cream |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Heat oil in skillet. Season each beef medallion with cajun spice, and
saute to your preference about 2 or 3 minutes on each side for medium
doneness. Remove meat from pan and flambe with brandy, add mushrooms,
green onions, Dijon mustard, and heavy cream. Reduce cream for about
2 minutes or until it thickens.
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