you may add mushroom whith the shallots befor adding the brandy


  • 1 1/2 Lb beef tenderlion
  • 2Tbsp chopped shallots
  • 2 oz brandy
  • 1/2 cup red wine
  • 1 cup beef gravy or demiglaze
  • black pepper
  • 2 oz butter


if you are not familiar with cookingterms of french food
this would be diffecult to explain.
the simplest way i can explain it
you need the center cut of the filet mognon in one piece
season the meat and sear it on all sides transfair to an oven proof plate and roast it in 350f oven(5-6min for rare,8-10min for med rare...)mean while inthe same pan add littel butter add shallots cook for one min add brandy (carefully it might ignite) reduce for 1 min add the red wine reduce again by half 3min then add the beef gravy or demi glaze

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Submitted 6/13/05.
Source: cook book
Submitted By: emad el