Recipe - Beef Tenderloin Creole

1 tablespoon Oil
1 tablespoon Cajun spice
2 4 ounce beef tenderloin
medallions
1 ounce Brandy
One fourth cup Sliced mushroom
1 tablespoon Green onions
1 tablespoon Dijon mustard
6 ounce Or Three fourths cup heavy cream
Salt and pepper to taste

Heat oil in skillet. Season each beef medallion with cajun spice, and
saute to your preference about 2 or 3 minutes on each side for medium
doneness. Remove meat from pan and flambe with brandy, add mushrooms,
green onions, Dijon mustard, and heavy cream. Reduce cream for about
2 minutes or until it thickens.

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