- 4 each 4oz tenderloin steaks
- 1 shallots, peeled and diced
- 4 each sliced mushrooms
- 1 tablespoon salted butter
- 6oz brown sauce
- 1 tablespoon Dijon mustard
- 1/3 cup brandy or cognac
- 1 cup heavy cream
- Pinch of flat-leaf parsley
- 2 tablespoon olive oil for sautéing
Heat a little olive oil in a fry pan large enough to accommodate the 4 steaks in one layer. Quickly sauté the steaks for up to a minute on each side, add shallot and mushrooms sauté, deglaze with the brandy, then add brown sauce and mustard stir in a little cream finish with butter let reduce sprinkle with parsley and plate.
Chef Franco Pisani
Paravicini’s Italian Bistro
2802 W Colorado Ave
Colorado Springs, CO 80904
(719) 471-8200
