Title: Tournedos Dijonaise
Categories: French Beef Steak Blank
Yield: 1 Servings

For two

4 slices of beef tenderloin. 10 mushrooms sliced rather thick. number depends on the size 2 oz brandy 2 Tbsp clarified butter 1/2 cup cream 1 Tbsp Dijon mustard; The amount depends on how much you like mustard.

Over a med-high heat saute the tenderloin to brown nicely on each side. This dish tastes the best cooked medium rare but you can continue cooking the meat until it is done enough for you. If you plan on cooking very long you should turn the heat down a bit after it is browned. when the meat is to you liking remove it and set it aside and cover it to keep it warm.

Add the mushrooms to the pan and turn up the heat to high. Toss a few time to start the mushrooms cooking and then move the pan *AWAY_FROM_THE_FIRE!* and add the brandy. Put the pan back on the fire and the brandy should ignite. Shake the pan and let the fire burn until it burns itself out. Stir in the cream and the mustard and cook over high heat, constantly swirling the pan around, until the sauce thickens enough to coat the meat nicely. Place the meat on a plate and spoon the sauce over it. Serve with roasted garlicky new potatoes, buttered asparagus if you can get it, a stout young red wine and good crusty french bread. Home-made brandy ice cream for desert.

Mark Elliott

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