Recipe courtesy of Emeril Lagasse
Print
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
4 servings

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds of beef tenderloin, cut into 1-inch thick medallions
  • Salt
  • Freshly ground pepper
  • 2 cups mixed wild mushrooms
  • 1 cup sliced onions
  • 1/2 cup Cognac
  • 1 tablespoon garlic
  • 1 cup veal demi-glace
For garnish:
  • Chives
  • Red bell pepper, brunoise
  • Creole seasoning

Directions

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 Creol

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Drunken Spaghetti

Recipe courtesy of David Rocco

Drunken Chicken Noodles

Recipe courtesy of Ching-He Huang

Emeril's Quick Shrimp Stock

Recipe courtesy of Emeril Lagasse

Beef Nachos

Recipe courtesy of Cooking Channel

Beef Bourguignon

Recipe courtesy of Laura Calder

Beef Chili

Recipe courtesy of Tyler Florence

Beef and Cheese Manicotti

Recipe courtesy of Giada De Laurentiis

Kung Pao Beef

Recipe courtesy of Ching-He Huang

Spicy Beef Pad Thai

Recipe courtesy of Jeffrey Saad

On TV

Trending Videos

So Much Pretty Food Here