Brandied Beef Filet
Print Category Filet mignon and Undercut fillet Thematic No thematic Source KNORR® Evaluation
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Ingredients
- 4 - 1 in/2.5 cm thick beef tenderloin steaks (about 1 lb/500 g)
- 1 tbsp (15 mL) vegetable oil
- 1 tsp (5 mL) cracked black pepper
- 2 tbsp (30 mL) butter or margarine
- 3/4 cup (175 mL) water
- 1/4 cup (50 mL) milk
- 2 tbsp (30 mL) brandy or cognac
- 1 pkg (34 g) Knorr® Demi-Glace Gravy Mix
Preparation
- Brush steaks with oil; sprinkle both sides with pepper, pressing into meat.
- Heat large skillet over medium-high heat until very hot. Brown steaks 4 minutes on each side or until desired doneness. Remove; keep warm.
- On medium heat melt butter in skillet. Add remaining ingredients; whisking constantly bring to boil. Reduce heat and simmer 1 minute. Serve over steaks. Serve with asparagus topped with prepared Knorr Hollandaise Sauce if desired.
Cook commentary
Serves 4.
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