Beef Tenderloin Creole

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Beef Tenderloin Creole Ingredients

1 tablespoon Oil	1 tablespoon Green onions
1 tablespoon Cajun spice	1 tablespoon Dijon mustard
4 ea Filet mignon (beef tenderloin) 4-6 ounce filet	6 ounces Heavy cream
1 ounce Brandy	Salt and pepper to taste
1/4 cup Sliced mushroom

Instructions for Beef Tenderloin Creole

Heat oil in skillet. Season each beef medallion with cajun spice, and saute to your preference about 2 or 3 minutes on each side for medium doneness. Remove meat from pan and flambe with brandy, add mushrooms, green onions, Dijon mustard, and heavy cream. Reduce cream for about 2 minutes or until it thickens. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Pretty sure they meant 2 - 4 filets....NOT 24 filets:)
Also, since they indicate cooking the mushrooms only for 2 minutes, I believe that the author was using canned or jarred mushrooms. We used about 8 ounces of fresh sliced mushrooms and sauteed them in a tablespoon of butter for about 8 minutes before adding them to the sauce.

Main Ingredient: BeefCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Brandy

Cream

Dijon Mustard

Mushroom

Spice

Tenderloin

Green Onion Onion Mustard Mushrooms Cream Shelf life Beef

for flavor and categorization

Excellent dish! I am so full I could explode. Not for the faint of heart.....but that is why I work out at least once a day - so I can eat like this when I want to.