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Condalia Grass Fed Steak Diane
About 12 oz of Condalia Tenderloin Tips
Rinse and completely dry the tenderloin, rub with salt and pepper allow to come to room temperature.
Saute tenderlion tips in butter over medium high heat for about 90 seconds per side – remove tips to warm bowl.
To the pan add (1T) butter, (1C) sliced mushroom caps,(2t) garlic, (1T) minced shallots. Saute mushrooms until soft.
Add (1/2C) Brandy – flame, deglaze the pan by stirring and scraping
Add (1/2C) heavy cream, (2T) Dijon mustard – stir continuously until blended
Add (1/4C) More than Gourmet Veal Demi-glace – stir until sauce thickens to coat the back of a spoon.
Add (2-3t) Worcester sauce – stir to blend.
Return tenderloin tips and juice to pan – warm for a minute or two.
Remove from heat – stir in (1T) chopped cilantro
Serve immediately on warm plate – garnish with chopped cilantro