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Ingredients
- 2 Tbsp. butter
- 1Â 3/4 lb beef tenderloin, thinly sliced
- Â Â salt and pepper to taste
- 1/4 c. cognac
- 2 x shallots, finely minced
- 1 Tbsp. finely minced parsley
- 2 c. brown sauce, heated
- 1 Tbsp. tomato paste
- 1/4 tsp Worcestershire sauce
- Â Â freshly cooked pasta, for serving
Directions
- In a large skillet, heat the butter over medium-high heat. Add in the steak slices and cook for about 1 1/2 min on each side till they are lightly browned. Season with salt and pepper.
- Add in the cognac. Flame the meat buy touching the cognac with a lighted match and let the flame burn down. Remove the meat and reserve.
- Add in the shallots and parsley to the pan and cook for 2 min, stirring frequently.
- Stir in the brown sauce, tomato paste and Worcestershire sauce. Bring the mix to a boil and cook for 2 min. Return the meat to the skillet and simmer for several min. Serve over pasta.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 6 servings | |
| Calories 438 | |
| Calories from Fat 164 | 37% |
| Total Fat 18.23g | 23% |
| Saturated Fat 7.99g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 132mg | 6% |
| Potassium 565mg | 16% |
| Total Carbs 26.33g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 24.71g | 16% |
| Protein 35.95g | 58% |
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