Photo: Emeril's Drunken Beef Recipe
Ingredients
- 2 tablespoons olive oil
- 2 pounds of beef tenderloin, cut into 1-inch thick medallions
- Salt
- Freshly ground pepper
- 2 cups mixed wild mushrooms
- 1 cup sliced onions
- 1/2 cup Cognac
- 1 tablespoon garlic
- 1 cup veal demi-glace
For garnish:
- Chives
- Red bell pepper, brunoise
- Creole seasoning
Directions
In a hot saute pan, add oil. Season the beef with salt and pepper and add to the oil. Brown the steak, about 2 minutes per side. Add the mushrooms and the onions. Season with salt and pepper. Remove the pan from the heat. Add the cognac. Very carefully flambe the cognac. Allow the alcohol to burn off and then add the garlic and the demi-glace. Simmer for 5 to 10 minutes. Garnish with chives, red pepper and Creol
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By Beaker88
on June 26, 2011
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We make this dish often. We've loved it from the first time. We do however add peppers to the dish when the time comes to add the onions. Very pleasing. Thanks Emeril!
By catsjat
jacksonville, FL
on February 18, 2007
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Had to go to William Sonoma to get the demi glaze. Couldn't find it in supermarkets or specialty markets. Excellent recipe.
By paullcote_3994078
Gillette, WY
on October 19, 2005
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Excellent with any tender beef
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