El Cid Tenderloin Filets
|Beef tenderloin fillets||54 Ounce (6 Pieces, 8 Ounce Each)|
|Clarified butter||4 Tablespoon|
|Shallots||1⁄4 Pound, peeled and minced (1/2 Cup)|
|Mushrooms||1⁄2 Pound, cleaned and thinly sliced|
|Cognac||1⁄4 Cup (4 tbs)|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Ground pepper||1⁄4 Teaspoon|
In a large heavy skillet, melt butter over high heat.
Sear fillets 1 minute on each side.
Lower heat and continue cooking, turning occasionally, until meat is done to your taste.
Set aside on warm plates.
Using the same pan, saute shallots 1 minute.
Add mushrooms and saute 1 or 2 minutes longer.
Pour in cognac.
Ignite and flambe, then add the cream.
Stirring, reduce the sauce over high heat for 4 or 5 minutes, until a spoon dragged through the sauce leaves a trail that closes behind.
Season with salt and pepper to taste.
Spoon sauce over each fillet.