Ok, I will gush and brag just a little.
This was so good that a die-hard liberal, Demacr…, vegetarian actually ate rare tenderloin.
Separated butter, four tablespoons
Filet, as may pieces as you have guests
Salt
Pepper, fresh cracked
Shallots, two table spoons
Garlic, 2 cloves fleshly minced
Chicken stock, one cup
Brandy, one cup
Heavy cream, one cup
First off, shake an extra dry martini, and pour it into a properly chilled tall martini glass.
Drop two fine green olives in and take a healthy pull….
Breath…….. exhale.
Cook
Start by patting dry the beef, with paper towels.
Season the hell out of them. This means actually crust the in fresh cracked pepper and fresh ground sea salt
In a hot sauté pan, with the clarified butter, sear the steaks.
Let the beef caramelize, but don’t let it cook too much.
Flip and make sure the sear is even on all sides.
At rare.. pour in the brandy and flambé.
Pull the stakes and let rest
In the pan, add the rest of the ingredients and begin to reduce the sauce.
Re-season, by grinding in more fresh pepper.
As the sauce reduces, it will become a nice light brown color.
Watch the bubbles.. They will get bigger and bigger..
Learn how to judge them. There is a point where they will not get any bigger, the sauce will show signs of breaking, then it will break. If this happens don’t worry.
Pour in more fresh cream and continue reducing, learning of course where that fine line between perfection and disaster is.
Plate, sauce and do enjoy..
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