Recipe Courtesy of Emeril Lagasse, 1999

2 tablespoons olive oil
2 pounds of beef tenderloin, cut into 1-inch thick medallions
Salt
Freshly ground pepper
2 cups mixed wild mushrooms
1 cup sliced onions
1/2 cup Cognac
1 tablespoon garlic
1 cup veal demi-glace

For garnish:
Chives
Red bell pepper, brunoise
Creole seasoning

In a hot saute pan, add oil. Season the beef with salt and pepper and add to the oil. Brown the steak, about 2 minutes per side. Add the mushrooms and the onions. Season with salt and pepper. Remove the pan from the heat. Add the cognac. Very carefully flambe the cognac. Allow the alcohol to burn off and then add the garlic and the demi-glace. Simmer for 5 to 10 minutes.
Garnish with chives, red pepper and Creole seasoning.

Yield: 4 servings