Beef Tenderloin Creole Recipe

• 1 Tbsp. Oil
• 1 Tbsp. Cajun spice
• 2 x 4 ounce beef tenderloin medallions
• 1 ounce Brandy
• 1/4 c. Sliced mushroom
• 1 Tbsp. Green onions
• 1 Tbsp. Dijon mustard
• 6 ounce Or possibly 3/4 c. heavy cream Salt and pepper to taste

1. Heat oil in skillet.
2. Season each beef medallion with cajun spice, and saute/fry to your preference about 2 or possibly 3 min on each side for medium doneness.
3. Remove meat from pan and flambe with brandy, add in mushrooms, green onions, Dijon mustard, and heavy cream.
4. Reduce cream for about 2 min or possibly till it thickens.

oil, cajun spice, beef tenderloin, brandy, mushroom, green onions, mustard, heavy cream salt

Taken from cookeatshare.com/recipes/beef-tenderloin-creole-82570 (may not work)