3 - 10 oz. beef tenderloin filet
2 Tbs. shallots, diced fine
1 Tbs. Worcestershire sauce
1 Tbs. garlic, minced
1/2 c. brandy
1 Tbs. sweet unsalted butter
8 oz. sliced mushrooms
1/4 c. Grey Poupon mustard
11/2 c. Bordelaise sauce
1/4 c. heavy cream
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Mix shallots, Worcestershire, garlic and brandy. Pour over filets. Refrigerate 1 hour. Remove filets and reserve marinade, in refrigerator. Cold-smoke filets 95º - 100ºF for 6 hours with cherry wood. Remove meat from smoker. Cut into fourths.
In large hot sauté pan, add butter and melt. Add filets and mushrooms. When half done, turn filets. Add mustard. Deglaze with marinade. Reduce by half. Add Bordelaise and cream.
Yield: 4 servings
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