FILLET OF BEEF MEURICE – a delicious recipe with beef tenderloin, garlic, brandy, champignons, Salt, butter. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut the tenderloin into 8 by 1/2-inch thick slices, 2 per serving.
2
Peel garlic clove.
3
Measure Brandy and warm.
4
Open champignons and drain.
5
Measure cream.
6
Season steaks with salt and pepper and squeeze garlic over them.
7
Add clarified butter to frypan and when hot add steaks and sear both sides ?
8
remove to a dish.
9
Add champignons, pour over brandy and set alight.
10
Add squeeze of lemon juice to champignons and then remove to a dish.
11
Add pate to the frypan and add cream.
12
Add horseradish and combine to form sauce.
13
Place steaks on serving dish, pour over sauce and decorate with champignons.
14
Accompany with green beans and stuffed tomatoes.
867
kcal
Calories
57
g
Fat
10
g
Carbs
83
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 pounds beef tenderloin, 1 garlic clove, 1/4 cup brandy, 1 (10-ounce) tin champignons, and more.
Yes, FILLET OF BEEF MEURICE falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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