A recipe that originated in Russia, now graces the tables of some of the finest restaurants around the world. Tenderloin Tails are the perfect cut for this as they offer the quality and the economy to allow you to cook this dish on a regular basis.
- Olive oil
- 30g butter
- 1 large onion, finely chopped
- 300g button mushrooms, sliced
- 1kg Tenderloin Tails, sliced into strips
- ¼ cup brandy
- (¼ cup) veal jus (or Beef Stock)
- 1 bay leaf
- 1 tbs wholegrain mustard
- 5 cups crème fraîche or sour cream
- 3-4 sprigs flat-leaf parsley, leaves chopped
- salt and freshly ground black pepper, to season
- Mashed Potato, Flat Pasta or Rice to serve
Heat oil and butter in a heavy-based frying pan over medium-low heat. Add onions and mushrooms to pan and cook for 7-10 minutes or until softened. Remove and set aside.
Add the steak to the pan in 2 batches and cook over high heat from 3-5 minutes or until browned. You may need to add a little more oil to get the browned effect.
Add the brandy and cook for 1 minute, or until the alcohol burns off. Add stock, mustard and bay leaf, and season with salt and pepper. Scrape the bottom of the pan with a spatula to release all the brown bits as they will add a lot of flavour to the sauce.
Return the mushrooms and onions to the pan and cook for 3 minutes, or until everything has heated and bubbling. Stir in the creme fraiche and parsley, and remove from the heat.
Serve with mashed potato, flat pasta or rice.