Beef with Flambéed Fruits
⏳ Time
1 hour 30 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
Fruits can be fresh or canned.
Ingredients
- Pickled Chanterelles - 7.1 oz
- Shallot - 2 pieces
- Cognac - 3 tablespoons
- Pineapple - 3.5 oz
- Donut Peaches - 3.5 oz
- Veal Tenderloin - 17.6 oz
Step by Step guide
Step 1
Tenderloin, washed and thoroughly dried, is beaten and cut into small pieces. Season with salt and pepper to taste, placing in a bowl.
Step 2
Clean the champignon mushrooms, wash, dry, and slice them.
Step 3
Chop the peeled shallots into small cubes. In a skillet, heat a little oil and sauté the shallots for 7–9 minutes over medium heat, stirring occasionally.
Step 4
In a hot skillet, heat the oil, add the beef, and sauté until lightly browned, stirring. Add the mushrooms and cook together for 5–6 minutes over medium heat.
Step 5
Add the sautéed shallots to the skillet and mix well.
Step 6
Add the diced fruits and heat for another 5–6 minutes.
Step 7
Ignite the cognac and pour it over the meat and fruits. It is easier to ignite the cognac by pouring it into a tablespoon.
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