Pan-sear brandy-flamed tenderloin with mushrooms in a tomato-cream sauce.

Steps

1. Coat the fillets in seasoned flour.
2. Heat the butter in pan; toss halved onion and coated fillets until sealed on both sides.
3. Add brandy; set this on fire but shake pan to prevent meat becoming too dark.
4. Blend in stock, tomato paste, whole mushrooms and seasonings, including paprika.
5. Cover pan, lower heat and cook until meat has reached desired state (medium or well done). Just before serving, stir in cream. Do not boil sauce. Garnish with parsley. Serve with white rice and vegetables. Serves 4.