-
1
Preheat the oven to 350 degrees F. Grease a 2 quart glass rectangular pan with 1 tablespoon of the butter.
-
2
Heat the remaining 2 tablespoons butter in a large saute pan over medium-high heat.
-
3
Add the onions.
-
4
Season with salt, cayenne and black pepper.
-
5
Cook, stirring, until the onions are soft, about 4 minutes.
-
6
Add the mushrooms and cook, stirring, until they are slightly soft, about 3 minutes.
-
7
Add the garlic and saute for 1 minute.
-
8
Remove from the heat and cool.
-
9
In a large mixing bowl, whisk the eggs until smooth.
-
10
Add the cream.
-
11
Season with salt, cayenne, pepper, hot pepper sauce, and Worcestershire sauce.
-
12
Whisk the mixture until blender.
-
13
Add the onion-mushroom mixture and bread crumbs and mix well.
-
14
Pour the mixture into the prepared pan.
-
15
Sprinkle the top with the cheese.
-
16
Bake until the pudding is golden brown and bubbly, about 55 minutes.
-
17
Remove from the oven and allow to cool for 5 minutes before serving.
-
18
To serve, spoon the pudding in the center of each serving plate.
-
19
Arrange a few slices of the tenderloin around the pudding.
-
20
Spoon the Worcestershire sauce over the beef.
-
21
Garnish with parsley.
-
22
Serve the Fresh Cranberry Compote on the side.
