14 oz. Tenderloin of beef cut into 10 strips 1/2 inch thick
Salt, black pepper, cayenne, and paprika
1 small white onion, sliced
3 white mushrooms, sliced
1 tablespoon each, oil and butter
1 tablespoon good Dijon mustard
2 oz. Veal stock
2 oz. Cognac
2 oz. heavy cream
Squeeze of lemon
2 tablespoons creme fraiche
Recipe Directions
Dry the meat with paper towels, and season very well with coarse salt, freshly ground pepper, pinch of cayenne and paprika.
Heat a 10″-12″ saute pan with oil and butter until very hot, carefully place strips of meat in pan, not touching each other very much. Don’t touch or shake pan until a dark brown crust forms on one side of each piece of meat. Flip over quickly, barely cooking the other side.
Remove the meat and divide onto two dinner plates. The meat should be rare.
Turn down the heat in the pan, add the onions and mushrooms and saute until golden. Deglaze with the cognac. Add the veal stock and cream, and reduce until slightly thickened. Give a little squeeze of lemon and season with salt and pepper (shouldn’t need much because the meat was well seasoned). Add the creme fraiche to finish. Pour the sauce over the beef, and serve with beet and poppy seed noodles and Julienned fresh Italian flat leaf parsley.
