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Emeril's Drunken Beef
2
2
Tablespoon Olive oil
Pound Beef tenderloin; cut into 1−inch thick medallions
Salt
Freshly ground pepper
2
1
1
1
1
Cup Mixed wild mushrooms
Cup Sliced onions
/2 Cup Cognac
Tablespoon Garlic
Cup Veal demi−glace
FOR GARNISH
Chives
Red bell pepper; brunoise
Creole seasoning
3
3 1/2 Fat; 0 Other Carbohydrates
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. Simmer for 5 to 10 minutes.
Garnish with chives, red pepper and Creole seasoning.
Yield: 4 servings
Emeril's Drunken Beef
215
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