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16 oz. tenderloin beef tips 2 oz. butter 1 oz. Dijon mustard 4 oz. oyster mushrooms 6 oz. lump crab meat 1 oz. White wine dry 1 oz. brandy 3 Tbsp. demi glace 1/2 cup of heavy cream salt and pepper to taste chopped parsley to decorate angel hair pasta, cooked
In a saute pan, melt butter and saute the beef tips to desired doneness (reserve).
Add mushrooms mixed with the mustard and saute until done.
Deglaze the pan with the white wine and the brandy, add the demi glace and the cream - bring to a simmer.
Add the lump crabmeat, making sure not to break the lumps
Serve on a plate with the pasta in the middle.
Place the tenderloin tips around and top the tips with the sauce, mushrooms, and crabmeat.