FBD

Emeril's Drunken Beef

AmericanBeefIntermediate20 minBy Northstar

Ingredients

Servings
4
  • 2 tbsp olive oil
  • 2 lb beef tenderloin, cut into 1-inch thick medallions
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 2 cup mixed wild mushrooms
  • 1 cup sliced onions
  • 0.5 cup cognac
  • 1 tbsp minced garlic
  • 1 cup veal demi-glace
  • 2 tbsp chives for garnish
  • 2 tbsp brunoise red bell pepper for garnish
  • 1 tsp Creole seasoning

Instructions

  1. 1

    In a hot sauté pan, add the olive oil. Season the beef medallions with salt and pepper. Add to the oil and brown about 2 minutes per side.

  2. 2

    Add the mushrooms and onions. Season with salt and pepper. Remove the pan from the heat.

  3. 3

    Add the cognac. Very carefully flambé the cognac by tilting the pan toward the flame or using a match. Allow the alcohol to burn off.

  4. 4

    Return to heat and add the garlic and demi-glace. Simmer for 5 to 10 minutes until the sauce is rich and coats the beef.

  5. 5

    Serve garnished with chives, brunoise red pepper, and Creole seasoning.

Tags

american