Ingredients
- 6 x 8 ounce. Beef Fillets
- 1 Tbsp. Butter
- 1 Tbsp. Extra virgin olive oil
- 3 Tbsp. Pepper, freshly grnd Salt
- 6 Tbsp. Brandy
- 3/4 c. Dry Red Wine
- 1 x Shallot, minced
- 1 1/2 c. Beef Broth
- 1 Tbsp. Butter
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Beef Fillet
Servings: 6
Directions
- Trim any excess fat from fillets if necessary. Heat butter and extra virgin olive oil in a skillet. Dip steaks in pepper and season with salt. Pan-fry in warm butter and oil till cooked as desired, turning to proportionately brown both sides. Add in brandy and flambe. Remove steaks from skillet to a serving platter and keep hot.
- Add in wine and shallots to skillet and saute/fry 5 min. Add in stock and butter and cook about 2 min longer. Sauce should thicken slightly. Serve sauce with steak.
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