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  Beef tenderloin 2 Pound
  Flour 4 Ounce
  Salt 1⁄2 Teaspoon
  Pepper 1 Pinch
  Oil 4 Tablespoon
  Butter 2 Tablespoon
  Onion 1 , chopped
  Bacon slices 4 , chopped
  Mushrooms 12 , quartered
  Brandy 2 Ounce
  Beef stock 6 Ounce
  Soft butter 1 Tablespoon
  Flour 1 Tablespoon
  Red wine 2 Ounce
  Heavy cream 2 Ounce

Cut the beef into 1 72 cm slices, then dredge lightly in flour seasoned with salt and pepper.
Heat the oil and butter in a large frying pan, and sear the beef for 2 minutes on each side, then lower the heat to medium and add the onion, bacon and mushrooms.
Cook for 5 minutes.
Add the brandy and flame, then pour in the beef stock and simmer for 3 minutes.
Remove meat to heated platter and bring the sauce to a boil.
Mix the flour and butter together and whisk into the boiling liquid until it has thickened, then add wine and cream and cook another 2 minutes.
Adjust seasonings, pour over meat, and serve immediately.

Recipe Summary

Main Dish

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Medaglioni Di Manzo Recipe