See there, you just never thought you would ever see a creation by Ala Leo, whoever. However, this is one of my more sophisticated improvisations, whichever. Just wanted to toss something fancy at you so that you get the idea "hey that guy's a good cook after all" firmly fixed in your cranium, wherever. Now then, like all good cookin' you will need to get the best of what it is you will need. This here ain't no stuff you pick up at the drive-in. So get on down to your favorite butcher shop and get the best.
What you gotta' have to do what it is you are gonna' do:
1 piece of beef tenderloin about 1½ to 2 pounds. ½ pound fresh Mushrooms, thinly sliced. Dry Red wine. Clear Crème de Cocoa, not the brown kind. Butter, real cow stuff, not oil or margarine. 2 beef bouillon cubes. ¼ cup chopped green onions. 1 pint Half and Half cream. Parsley Flakes
How to do what it is you gotta' do to do it:
Cut the piece of tenderloin into ½ inch slices. Melt 2 tablespoons of butter in a large skillet and brown the pieces of beef on both sides, about 2 minutes to a side. Transfer the browned meat to a shallow baking dish. Add ½ cup red wine to the skillet and keep it on warm heat. Scrape up any bits of meat clinging to the bottom or side of skillet. Dissolve the 2 bouillon cubes in ¾ cup of hot water and add to skillet. Heat on high heat and stir until the liquid is reduced by half and then pour this liquid over the meat in the baking dish and place it in a warm oven, about 200 degrees, don't need it to cook or boil anymore just stay hot.
Now melt 3 tablespoons butter in the skillet and sauté the mushrooms and onions. Return the meat and sauce to the skillet. Pour the Half and Half over the meat and toss in 1 oz Crème de Cocoa. Simmer over low heat for about 30 minutes, cover the skillet but check and stir ever so often to make sure nothing sticks to the pan, sprinkle Parsley Flakes on top of simmering meat for color, reduce heat more if necessary to maintain a very low simmer.
Serve with noodles or rice. A nice Caesar Salad fits right in with this too. And, a glass of the Red Wine. This serves you and three other good friends.
Comment: Welcome Geo. glad you took a look here.
I would be happy to see some old recipes from way, way, way, back then, whenever. and I am thinking of doing some old recipes and coommenting on them and of course giving credit where they are from.
Ya'll come on back here, ya'heah
Comment: Well, LeoC, this looks like it could be rather fun to make. May try it some time. However, would you be interested in seeing some recipes from a very old recipe book, handwritten by my Gran? These are from the early part of the 20th Century?