16 oz beef tenderloin tips (cut in 1 inch squares) Flour for dredging 2 Tbsp butter Four large Paris mushrooms cut in fourth 1 granny smith apple finely diced Cracked black pepper 1 oz calvados or cognac 1/2 cup demi glace 1/2 cup heavy cream Salt to taste
In a sauté pan heat butter under medium heat
Dredge the beef tips and shake off the excess flour
Cook until rear (or to your likes)
Reserve the beef (do not wash the pan).
In the same pan add cracked black pepper, and deglaze with the Calvados add the mushroom and the apples.
Cook until mushroom look cooked. Add demi glace, and swirl your pan to mix. Add the heavy cream and bring to a short boil while mixing constantly.
Add the beef mix well and serve with pasta and vegetables of your choice.