| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Emlive10 | 1 | servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 2 | lb | Beef tenderloin; cut into 1-inch |
| ; thick medallions | ||
| Salt | ||
| Freshly ground pepper | ||
| 2 | c | Mixed wild mushrooms |
| 1 | c | Sliced onions |
| 1/2 | c | Cognac |
| 1 | tb | Garlic |
| 1 | c | Veal demi-glace |
| Chives | ||
| Red bell pepper; brunoise | ||
| Creole seasoning |
INSTRUCTIONS
FOR GARNISH In a hot saute pan, add oil. Season the beef with salt and pepper and add to the oil. Brown the steak, about 2 minutes per side. Add the mushrooms and the onions. Season with salt and pepper. Remove the pan from the heat. Add the cognac. Very carefully flambe the cognac. Allow the alcohol to burn off and then add the garlic and the demi-glace. Simmer for 5 to 10 minutes. Garnish with chives, red pepper and Creole seasoning. Yield: 4 servings Converted by MC_Buster. Per serving: 3121 Calories (kcal); 236g Total Fat; (75% calories from fat); 163g Protein; 13g Carbohydrate; 645mg Cholesterol; 442mg Sodium Food Exchanges: 0 Grain(Starch); 22 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 33 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C40 Converted by MM_Buster v2.0n.
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