As seen on Instagram – https://www.instagram.com/reel/Ci09A0Fv7Nj/
| Ingredients | |
|---|---|
| 1 tablespoon oil | 3 tablespoons butter |
| 12 3-ounce tournedos (little fillets of beef) cut about one inch thick and slightly pounded. (Have the butcher cut these for you). | 3 tablespoons flour to dredge the fillets |
| 3 teaspoons salt | 1/2 teaspoon black pepper |
| 2 medium white shallots, chopped fine | 1/4 lb mushrooms of your choice, sliced 1/4 cup heavy cream |
| 1/4 cup brandy | 1/2 cup chicken broth (if necessary) |
| 1 teaspoon parsley, for garnish |
Instructions:
- Heat in a large heavy skillet adds the 3 tablespoons butter and light olive oil at medium heat.
- Dredge the tournedos in flour and saute them. While they are browning, turn them several times and season with salt and pepper. Cook for about three minutes.
- Add the shallots and mushrooms, sauteing together for about 3 minutes or until butter is absorbed.
- Add the brandy and turn up the heat to med-high for one minute. If the sauce is too thick for your liking, add the water to thin it out.
- Then add the cream to the sauce and blend it in.
- Cook for about one minute at high heat for rare, longer to finish to your liking medium
Buono Appettito!