Drunken Beef
adapted from Emeril's Drunken Beef
Ingredients:
- 2 tablespoons olive oil
- 2 pounds of beef tenderloin, cut into 1-inch thick medallions
- Salt and Freshly ground pepper
- 8-10 oz. sliced fresh wild mushrooms or 1 oz of reconstituted Dried Wild Mushrooms
- 1 cup sliced onions
- 1/2 cup Cognac
- 1 tablespoon garlic
- 1 cup demi-glace (were to find)
For garnish:
Chives Red bell pepper, brunoise Creole seasoningProcedure:
In a hot saute pan, add oil. Season the beef with salt and pepper and add to the oil. Brown the steak, about 2 minutes per side. Add the mushrooms and the onions. Season with salt and pepper.
Remove the pan from the heat. Add the cognac. Very carefully flambe the cognac. Allow the alcohol to burn off and then add the garlic and the demi-glace. Stir sauce.
Simmer for 5 to 10 minutes.
Garnish with chives, red pepper and Creole seasoning
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
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