| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dujour04 | 1 | servings | |
INGREDIENTS
| 2 | ts | Fresh ground black pepper; ground coarsely |
| 1/4 | ts | Salt |
| 1 | tb | Clarified butter |
| 2 | Tenderloin steaks; 4 ounces each, | |
| ; 3/4-inch thick | ||
| 3 | tb | Cognac; (1 1/2 ounces) |
| 2 | tb | Dijon mustard |
| 1/2 | c | Half and half cream |
| 2 | Sprigs watercress |
INSTRUCTIONS
Rub salt and ground black pepper over both sides of the steak. In a saute pan melt butter over high heat. When pan becomes very hot add steaks. Turn only once and cook to desired degree of wellness. (Approximately 3 minutes per side for mediumrare, depending on exact thickness.) Add Cognac to pan, let sit for five seconds and then light a match to it. (Flame should burn out after approximately 10 seconds. If flame continues to burn, put it out by placing a lid on the pan.) Remove steak from pan (leaving drippings in the pan) and reserve on a warm plate. Reduce heat to low and slowly stir cream and Dijon into the drippings. Stir and simmer for a couple of minutes until sauce gains some thickness. Place steaks on warmed serving plates. Pour sauce over steak. Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9281 - BOB BLUMER Converted by MM_Buster v2.0l.
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