Beef Fillet

Six 8 oz. beef fillets
1 tbs butter
1 tbs olive oil
3 tbs pepper, freshly ground
6 tbs brandy
3/4 cup dry red wine
1 shallot, chopped
1-1/2 cup beef broth
1 tbs butter

Trim any excess fat from fillets if necessary. Heat butter and olive oil in a skillet. Dip steaks in pepper and season with salt. Pan-fry in hot butter and oil until cooked as desired, turning to evenly brown both sides. Add brandy and flame. Remove steaks from skillet to a serving platter and keep warm.

Add wine and shallots to skillet and saute 5 minutes. Add stock and butter and cook about 2 minutes longer. Sauce should thicken slightly. Serve sauce with steak.

Yield: 6 Servings

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Cajun Country -- New Iberia, Louisiana