Signature dish of the Restaurant Franziskanerplatz in Vienna, Austria. Recipe from a clipping in my grandmother's recipe box. The recipe recommends grilling the tenderloins to just rare but you don't have to.
- 2 (8 ounce) beef tenderloin steaks, 1 1/2 inch thick
- 2 tablespoons butter
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1⁄4 teaspoon cayenne
- 1 teaspoon Dijon mustard
- 1 tablespoon parsley, chopped
- 1 teaspoon sherry wine
- 2 teaspoons Worcestershire sauce
- 1 ounce cognac
- 1 tablespoon ketchup
- 2 tablespoons whipping cream
- 4 mushrooms, sliced (sauteed in following ingredient)
- 1 teaspoon butter
- Grill the steak to your desired doneness.
- Put butter, salt, white pepper, cayenne, mustard, chopped parsley, sherry and Worcestershire sauce into a pan and heat.
- When butter has fully melted and sauce has been stirred, add the steak, pour over with the cognac and flambe.
- When cognac has burned off, remove the steak and cut into 3 slices per steak. Keep warm.
- Mix ketchup and whipping cream then fold in to the sauce along with the sauteed mushrooms. Stir well and bring to just under a boil.
- Plate the steak and pour sauce over. Serve with French fried potatoes and peas.
We enjoyed this for our last night in France tonight. We all agreed the ketchup overwhelms the other wonderful flavors in this recipe. Made for ZWT8.