Beef Tenderloin Creole

Ingredients

Original recipe makes 1

	1 tablespoonVegetable oil
	1 tablespoonCajun spice
	4 eaFilet mignon (beef tenderloin); (up to 6 ounce filets)
	1 ounceBrandy
	1/4 cupmushroom; Sliced
	1 tablespoonGreen onions
	1 tablespoonDijon mustard
	6 ouncesHeavy cream
	salt and pepper; to taste

Calories Per Serving: 4210
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Beef Tenderloin Creole Preparation

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.

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.

Food Glossary

Learn more about the ingredients in this recipe: Vegetable oil Cajun spice Filet mignon (beef tenderloin) Brandy mushroom Green onions Dijon mustard Heavy cream salt and pepper

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Beef Tenderloin Creole Reviews

	swibirun Made this on the grill last night. In order to make the sauce in a pan, I finely diced up about 1/4 cup of trimmings from the beef tenderloin's side piece. Sauteed that with the mushrooms (these were diced too, worked better this way) until pan browns. Deglazed with just a touch of beef broth and then flambe with the brandy. Stir in the rest. Awesome flavor! 2 years, 11 months, 4 weeks, 1 days, 1 hours, 19 minutes ago
	swibirun 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. 5 years, 3 months, 4 weeks, 1 days, 13 hours, 45 minutes ago
	swibirun [I made edits to this recipe.] 5 years, 3 months, 4 weeks, 1 days, 14 hours, 43 minutes ago