- Written by Cynthia Presser
This dish is one of my husband's favorites. That's how I got him to marry me!
- 3 tablespoons butter
- 2 pounds beef tenderloin, cut into thin 3-inch strips
- ¼ cup cognac
- Salt and freshly ground black pepper
- 2 leeks, finely sliced
- 1 tablespoon brown sugar
- 3/4 cup freshly squeezed orange juice (about 3 medium oranges)
- 1/4 Cointreau (orange liquor)
- 3 tablespoons Media Crema (table cream)*
- 3 tablespoons fresh parsley
In a large skillet, carefully heat up 2 tablespoons of butter on high without letting it burn. Sauté the tenderloin strips for about 2 minutes, or until the steak is medium rare. Add the cognac and season with salt and pepper. Transfer the meat and the juices of the skillet to another dish and cover with foil.
Set the same skillet to medium high heat and add the remaining butter until it shimmers, being careful not to burn it. Sauté leeks for about 3 minutes on medium high heat. Add the brown sugar and cook for another minute. Add the orange juice and the Cointreau. Bring to a boil and cook for about 3 minutes until it reduces a little bit. Turn off the heat. Add the Media Crema and season with salt and pepper. Fold in the parsley.
Cover the tenderloins with the sauce. Serve it immediately with a side of sautéed potatoes and jasmine rice.
This dish is absolutely delicious and it is very easy to make! To be more budget friendly you can use top sirloin instead of tenderloin. Just make sure you trim all the fat. I have made it with both cuts of meat and they were equally delightful!
*You can find the Media Crema at the Latin section of your grocery store, or next to the condensed milk shelf.
Amount Per Serving
Total Fat 35.2 g
Cholesterol 123.0 mg
Sodium 120.1 mg
Potassium 522.3 mg
Total Carbohydrate 4.2 g
Dietary Fiber 0.1 g
Sugars 3.6 g
Protein 29.8 g