Weinbrand Steak

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  • 1¾ lbs    Beef Tenderloin cut thin
  •   2 tbs    Butter
  •  ¼ cup    Green Onions finely chopped
  •   1 tbs    Parsley chopped
  •   1 tbs    Tomato Paste
  • 2 cups    Brown Gravy
  •  ¼ tsp    Worcestershire sauce
  • ¼ cup    Weinbrand/Brandy/Cognac
  •               Salt
  •               Black Pepper ground


Pepper and slightly salt the meat slices (if you use salted butter omit the salt).
Heat butter in a large frying pan, add meat and fry to desired doneness.
Remove meat, cover and set aside.
Add Green Onions and parsley to pan and saute for 2 minutes.
Pour in brandy, take off the heat and ignite with a lighter (be careful not to burn the house down).
When the flame goes out return to heat, add brown gravy, tomato paste, Worcestershire sauce and bring to a boil (follow directions on gravy package).
Add meat and heat through.

Serve with buttered noodles.

Beef Tenderloin can be substituted with completely trimmed New York Strip Steaks or tender sections of Deer.





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