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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Mastering the Art of Barbecue Cooking by Hanna H. Thomas. This is made in a pan over the BBQ so for me, this can be made in a pan in the kitchen too! It says that it pairs well with Greek salad and crusty French bread. Ingredients:
2 lbs beef tenderloin, frenched |
1/2 cup clarified butter |
1 garlic clove, bruised |
salt |
fresh ground pepper |
1/2 lb fresh mushrooms, washed, sliced |
3 tablespoons brandy |
Directions:
1. Bring meat to room temperature.
2. Pour butter into long handled skillet and heat.
3. If making on a BBQ over coals, very quickly, sear both sides of the fillets over hot coals.
4. Remove immediately to skillet. If making on the stove, sear meat in skillet over high heat and remove to a plate to stop the cooking.
5. In the skillet, add garlic and cook the fillets for a few minutes only; push to sides of skillet.
6. Add mushrooms and cook in center of skillet 5 minutes only until tender crisp.
7. Remove garlic and discard.
8. Lay fillets on top of the mushrooms and season with salt and pepper.
9. Drizzle brandy over all and shake pan to loosen juices. *For extra flair, flame with additional brandy.
10. Serve immediately.
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