Recipe for 4
800gr beef tenderloin, cut into 8 equal slices
4 tablespoons unsalted butter
1/2 cup sliced mushrooms
1 small onion thinly grated
2 cloves garlic, crushed
1/2 cube beef bullion
1/3 cup brandy
1/3 cup heavy cream
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons snipped fresh parsley leaves
Take 1 garlic glove in your fingers and rub the meat (both sides), and discard garlic. Then sprinkle the meat with the ground pepper.
Melt 2 tablespoons of the butter in a large skillet over medium heat. Place the meat in the skillet and cook for one minute each side. Remove it from the skillet and keep warm.
Using the same skillet add the rest two tablespoons of butter and let it melt. Add the onion and the second crushed garlic and stir once. Then add the mushrooms, beef bullion and sauté for 3 minutes, scrapping from the bottom of the skillet the residuals of the meat.
Add Worcestershire sauce, and salt, and cook, stirring, until the mushrooms are tender. Then add the brandy and decrease the temperature. Allow the alcohol to evaporate for 2-3 minutes and remove the skillet from the heat. Stir in the parsley and the heavy cream. Return the skillet to heat and stir for 2 minutes. Return the meat to the skillet and let it warm with the sauce (about 4 minutes).
Serve hot with fries and buttered peas. Enjoy!