| 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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