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Spices/Sauces/Rubs


1 T olive oil
2 T beef tenderloin fatty trimmings, diced VERY finely
1/4 c mushrooms, diced very fine (measurement is after dicing)
1/4 c beef broth
1 oz brandy
1 T green onion diced on a bias
2 T Dijon mustard, coarse ground
6 oz heavy cream
1 t smoked paprika
S & P to taste

In a heated saute pan, add olive oil and allow to become warm. Saute beef trimmings and mushrooms stirring frequently until the 1) beef is browned and 2) the mushrooms have given off their liquid. The pan should start to look like it is going to burn. The following action shots are courtesy of my wife.

Deglaze the pan with beef broth and simmer for a minute or two letting the liquid reduce.

MEGA HUGE SAFETY TIP: Take the pan OFF of heat and open flame to add the brandy.

To be safe, ignite the brandy away from the range top with a long stem lighter. Me? Instead, I return the pan to the burner, tilt and ignite the flambe.

Add the cream, green onion, mustard, paprika, salt and pepper and let it thicken.

To serve, ladle one spoonful of the brandy sauce on a plate and place the steak on top of the sauce.

Excellent