Yield: 4 servings
1 pound veal or beef tenderloin, trimmed
salt, to taste
Freshly ground black pepper, to taste
Clarified butter
1 onion, sliced
1 leek, sliced
1 clove garlic, crushed, peeled, minced fine
1/4 cup dry sherry
1 cup red wine
1/4 teaspoon Worcestershire sauce
4 ounces mushrooms
1/2 cup whipping cream
Garnish:
1 tablespoon parsley, chopped
Preheat broiler. Season fillets with salt and pepper. Heat clarified butter in pan on high and brown fillets on all sides. Remove from heat and place in casserole, with juices from pan. Broil for 12 minutes, turning once. Cook onion and leek in pan used to cook tenderloins. Add some clarified butter and cook over medium heat until transparent. Add garlic, then sherry and flame. Add red wine, Worcestershire sauce and mushrooms and bring to boil. Let sauce boil down to almost nothing and gradually stir in whipping cream. Pour on serving platter, top with veal and vegetables. Garnish with parsley and serve immediately.