Beef Tenderloin with Dried Figs, Apricots, and Prunes in a Cream Brandy Sauce
Serves 4

Four 6 oz slices of Beef Tenderloin
4 Dried Figs
12 Dried Apricots
1 Tbsp Crushed Green Peppercorns
1 Tsp Salt
2 Tbsp Butter
1/2 Cup brandy or Marsala
1/2 Cup Heavy Cream
1 Cup Beef Stock

Here's one from Stephen's stable of Wine Club recipes. This is great with classic Spanish Tempranillo.

Place figs and apricots in a saucepan, cover with boiling water and let soak for about two hours. Rub the beef with the peppercorns and sprinkle with salt. Remove fruit from the pan and dice. Reduce the liquid. In a skillet sauté the beef for about a minute on each side. Add the brandy cook a bit more. Remove the beef to a platter. Add fruits, reduced soaking liquid, cream and beef stock to the skillet. Reduce the mixture by one third. Pour over beef.

Posted by Pat on February 2, 2007 11:20 AM

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