Fillet of Beef saute a la Normandy

2-4 oz fillets with apples, mushrooms, Brandy and cream in a Veal Glaze.  Eberle wine
Filet of Beef saute ala Normandy with Eberle Cabernet Sauvignon!!!

Filet of Beef saute ala Normandy

This dish got it’s name because it utilizes the ingredients from the Normandy region of France. Mushrooms, apples, Brandy and Cream in a Veal Glaze.


4 oz Filet Mignon steaks how many depends on how many people for dinner
and how hungry you are. I will give this recipe for 2-4 ounce Fillets.
2 0z Olive Oil
2 slices of French Bread
1/2 Shallot minced
1 t. minced Garlic
4 oz sliced Mushrooms
1/4 Granny Smith Apple peeled, quartered, cored and sliced
1/2 oz Brandy
2 oz Veal Glaze
2 oz Cream
Salt and Pepper to taste
1-2 oz cold sweet Butter


Season the Filet with Salt and Pepper on both sides. Put Olive Oil in a 10″ skillet and heat to just before it starts smoking.
Place the 2 fillets and the slices of French Bread. Sear the meat while browning the bread. Turn them over when done and
do the same to the opposing side. Remove when finished to an oven pan. Add the Shallots to the skillet and saute until translucent.
Add the mushrooms and Apple cook until soft or slightly caramelized then add the garlic and expand until you smell the garlic ( it goes quick and do not brown ). Remove the skillet from the fire and add the Brandy return to the
flame to de glaze be careful it will flame. Add the Veal Glaze and Cream. Reduce until you achieve the right consistence.
Finish with the cold Butter stirring until it is dissolved and season with Salt and Pepper. This is a classic French dish.
It is called Tournedoes of Beef Saute ala Normandy.
Bon Appetite !!! Cheers !!!


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