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INGREDIENTS
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
PROCEDURE
- 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.
