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Adapted from “Emeril”, Emeril Lagasse
Heat a large sauté pan over medium-high heat. Season the tenderloins with salt and pepper. Add the butter and Fustini’s olive oil to the pan and when the butter is melted, add the tenderloins and cook to desired doneness. Remove the tenderloins from the pan and add the shallots, garlic and mushrooms. Cook until the mushrooms have browned slightly - 2 to 3 minutes - stirring frequently.
Deglaze the pan with brandy or cognac and add the mustard heavy cream, veal stock, Fustini’s 18 Year Balsamic Vinegar, Worcestershire and Fustini’s Cayenne Olive Oil. Bring to a simmer and cook until slightly thickened, 5 minutes. Place the tenderloins back in the pan to reheat and coat in sauce. Garnish with sliced scallions and parsley.
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