Creole Sauce over Tenderloin Steaks
Source of Recipe
unknown
List of Ingredients
4 tenderloin fillets -- (4 to 6)
3 ounces butter
2 tablespoons safflower oil
4 strips chopped bacon
2 tablespoons chopped chives (1 tbl. dry)
2 tablespoons chopped parsley (1 tbl. dry)
3 tablespoons chopped green onions
1 12 ounce bottle Guinness Stout beer
110 ounces beef broth
1 tablespoon meat and poultry seasoning
1 tablespoon all purpose seasoning
salt and pepper
cornstarch and water mixtureRecipe
Salt, pepper and lightly season meats with All-Purpose Seasoning. Saute in 2 tbs. safflower oil until meat is brown on all sides. Remove meat and set aside. In the same pan, fry bacon until crisp. Add butter and saute chives, parsley, and onions for 1 minute. Add beer, broth, salt, pepper and seasoning and simmer covered for 5 minutes. Blend in the whipping cream and reduce to 1/2 on medium heat. Return the meat to the sauce, cover and cook on low (225 to 275ºF) until the meat is done to your preferred center color. This light brown sauce is great with any cut of meat or poultry. Meats can be precooked on a charcoal grill and then placed in the sauce.
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