Prep 20 mins
Cook 20 mins
A delicious recipe by Maude Brennan of Brennan's Restaurant in New Orleans.
- 4 small beef tournedos or 4 small filet of beef, about 1 1/4 inch thick,each sliced aross,to make 8 slices
- 4 (1/4-1/2 cup) tablespoons salted butter
- 3 cloves garlic, finely chopped
- 1 small white onion, finely chopped
- 2 stalks celery, finely chopped
- 3 sprigs fresh parsley, finely chopped
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon black pepper
- 3⁄4 cup Worcestershire sauce
- 1 lemon, juice of
- 3 drops Tabasco sauce
- Melt the butter in a large skillet over low heat.
- When the butter is melted, place the slices of meat in the skillet and simmer until medium done.
- Turn the slices over and cook on the other side.
- When the meat is cooked, remove it to a large serving platter and set aside.
- Add the chopped vegetables, salt and pepper to the melted butter remaining in the pan.
- Simmer for a few minutes, then add the Worcestershire, lemon juice and Tabasco.
- Cook a few minutes longer, just until the sauce is slightly thickened.
- Put the slices of meat back in the skillet and cook about 30 seconds on each side.
- Place the slices on the serving platter again, then pour the sauce from the pan evenly over them.
- Serve from the platter with sauce spooned over each portion and provide bread to soak up the gravy.
I have been to Brennan's ( to die for!!) I made this recipe without the added salt since there is salt in the butter and it was suggested by another reviewer. This came out wonderful. I used regular filet's ( no bacon wrapped) since this is what I had. I also flambe'd with a bit of brandy at the end...just for show Wonderful recipe
This recipe was WAY too salty. I should have known that 1 1/2 teaspoons of salt was too much. I had to throw the whole recipe away.