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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Salt and pepper the beef. | 2. Heat the olive oil and butter in a skillet on medium high until the butter has melted into the olive oil. Cook the beef on both sides for 5 minutes for medium rare. | 3. Flambé the beef with the brandy. Remove the beef to a warm platter in the oven while you are making the sauce. | 4. In the same skillet, add the shallots, garlic and mushrooms to the pan drippings, cook for 1 minute on medium high, add the beef stock, and simmer for 5 minutes. Whisk the butter into the sauce, salt and pepper to taste. | 5. Spoon the sauce over the beef, serve at once with your favorite potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin fillet	4			50.4333	0.0	11.22	0.2833
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
brandy	2	ounces		50.4333	0.0	11.22	0.2833
salt pepper				50.4333	0.0	11.22	0.2833
mushroom	1	cup	sliced	-	-	-	-
shallot	2		minced	230.4	53.76	8.0	0.32
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
beef stock	1/2	cup		85.68	9.3366	3.1626	4.0446
butter	2	tablespoons		85.5	3.9285	2.6715	7.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.