Ingredients
1 T. oil
4 T. sweet butter
6 fillets of beef tenderloin, about 7 oz. each
salt and pepper to taste
3 T. Marc de Bourgogne
1 T. Dijon mustard
7 oz. heavy cream
1 bunch chives
Preparation
Heat the oil and buter in a large skillet over high heat. Sear the fillets quickly on both sides. Lower heat and brown fillets, 3-4 mins on each side. Season to taste. Place the meat on a heated serving dish and keep warm. Empty the remaining fat from the skillet. Coat the pan with the Marc. Heat and reduce it by 1/3. Add the mustard and cream. Bring to a boil several times until the sauce has a creamy consistency. Pour the sauce over the meat and sprinkle with chopped chives. Serve with small fired potatoes. Serves 6.
