| 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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