|2 cups||Beef Stock|
|1 pounds||Beef Fillet; cut into 2"x1"x 1/4" slices|
|2 tablespoons||Unsalted Butter|
|3 tablespoons||Vegetable Oil|
|1 small||Onion; sliced|
|½||Red Bell Pepper; thinly sliced|
|½||Yellow Bell Pepper; thinly sliced|
|½ cup||Dill Pickles; chopped|
|2 cups||Whipping Cream|
|5 teaspoons||Sweet Hungarian Paprika|
|1 tablespoon||Fresh Lemon Juice|
|6 drops||Hot Pepper Sauce|
|2 tablespoons||Fresh Parsley; chopped|
Boil beef stock in a heavy medium saucepan until reduced to ½ cup, about 15 minutes. Set aside. Season beef with salt and pepper. Melt butter in a heavy large skillet over high heat. Add beef and saute to desired doneness, about 4 minutes for medium. Transfer to a bowl.
Heat oil in a heavy large deep skillet over high heat. Add onion, bell peppers and pickles and saute 3 minutes. Remove skillet from heat. Add brandy and ignite with a match. When flames subside, return skillet to heat. Add reduced stock, cream and paprika. Simmer until reduced to sauce consistency, stirring occasionally, 15 minutes.
Meanwhile, cook fettuccine in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain thoroughly. Add beef, lemon juice and hot pepper sauce to cream sauce.
Season with salt and pepper. Stir until heated. Divide fettuccine among plates. Spoon beef and sauce over. Garnish with sour cream and parsley.
Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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