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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
4 tenderloin steaks, 1/2 inch thick
2 tbsp butter or oil
1 pint heavy cream (or half & half)
1/2 tsp freshly ground black pepper
2 tbsp brandy or cognac
1-8 oz can mushrooms
Salt to taste
Over medium heat, melt the butter in a 12-inch skillet. Fry steaks only 2 minutes on each side. Do not over cook them at this point. Lower heat slightly. Add the cream and mushrooms to the steaks and cook for 5 minutes. Add the brandy and pepper and simmer over low heat for 5 to 7 minutes. Adjust seasonings and serve with potatoes and vegetables. Serves 4
Serve with a hearty Portuguese red wine such as Quinta da Cortezia Vinha Conchas Special Selection.
LISBON STEAK
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
4 tenderloin steaks, 1/2 inch thick
2 tbsp butter or oil
1 pint heavy cream (or half & half)
1/2 tsp freshly ground black pepper
2 tbsp brandy or cognac
1-8 oz can mushrooms
Salt to taste
Over medium heat, melt the butter in a 12-inch skillet. Fry steaks only 2 minutes on each side. Do not over cook them at this point. Lower heat slightly. Add the cream and mushrooms to the steaks and cook for 5 minutes. Add the brandy and pepper and simmer over low heat for 5 to 7 minutes. Adjust seasonings and serve with potatoes and vegetables. Serves 4
Serve with a hearty Portuguese red wine such as Quinta da Cortezia Vinha Conchas Special Selection.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.