Recipe serves 6


  • 2 pounds tenderloin, cut into cubes or thin stripes
  •  2 tablespoons flour
  •  2 tablespoon white wine
  •  Salt and pepper to taste
  •  2 tablespoons olive oil
  •  1 tablespoon butter
  •  2 medium onions, grated
  •  1 cup chopped fresh mushrooms
  •  1 tablespoon Dijon mustard
  •  2 tablespoons ketchup
  •  2 tablespoons Worcestershire sauce
  •  1/4 cup cognac or brandy for flambéing
  •  1 cup peeled tomatoes from a can
  •  3/4 cup heavy cream


Place beef in a bowl with the flower and the white wine. Let is sit for about 20 min.
In a large sauce pan, heat 2 tablespoons of olive oil and butter on high heat. Sear the meat for about one minute. Add the onions and garlic and cook for about 3 minutes. Add the 1/4 cup cognac and stir until it evaporates.
Be careful, since it might flame. Cook for another minute, stirring to deglaze pan.
Turn the heat down to medium and add the pealed tomato, mustard, Worcestershire sauce, ketchup, and water. Cook about 8 to 10 minutes, stirring occasionally.
Add the mushrooms to the steak sauce and fold in the cream.
Serve the dish immediately with a side of white rice and potato chips.

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