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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Beef Tenderloins Ala Madagascar Recipe

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This recipe for Beef Tenderloins Ala Madagascar is from Food from the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbls. Butter
2 Slices Beef Tenderloin (2 oz each)
1 tsp. Tri-Colored Peppercorns (Red, Black, Green)
4 tbls. Brown Sauce
1 1/2 tsp. Brandy
Seasonings: Salt, White Pepper, Granulated Garlic

Brown Sauce:
1/2 c. Beef Drippings
1 c. Mirepox (Diced Celery, Onions, Carrots)
1/2 c. Flour
10 Peppercorns
1 tbls. Chopped Shallots
2 c. Drained, Peeled, Tomatoes or 2 C. Tomato Puree
1/2 c. Chopped Parsley
8 c. Good Quality Beef Stock
Directions:
Directions:
Lightly season tenderloin with salt, white pepper and garlic. Saute meat in melted butter on one side, turn and add peppercorns (adjust to taste). Continue cooking until meat has browned to your liking. Add brandy and brown sauce and simmer slightly. Remove meat and simmer sauce 1 minute. Place tenderloin on warm plate and pour sauce over.

For Brown Sauce: In heavy saucepan add meat drippings and diced vegetables and cook until medium brown. Add flour and continue simmering until flour has absorbed all liquid and has slightly browned. Add peppercorns, shallots, tomatoes, parsley; stir well and add beef stock. Simmer up to 2 hours or until reduced by half. Strain to remove veggies.
Number Of Servings:
Number Of Servings:
1
Personal Notes:
Personal Notes:
From Emerald's at Crown Plaza

 

 

 

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