8 8-ounce beef filets, halved horizontally (225 g each)
salt and pepper, to taste
4 ounces butter
8 bananas, sliced in half lengthwise
16 Holland rusks
4 fluid ounces horseradish cream sauce
1 pint Brennan's Red-Wine and Mushroom Sauce
Servings: 8
1. Sprinkle the beef filets with salt and pepper and grill until done as desired.
2. In a large skillet, melt the butter and sauté the bananas until tender and lightly browned, approximately 4 minutes per side.
3. To serve, arrange two Holland rusks each in the center of eight warm plates. Arrange a slice of banana on either side of the rusks near the edge of the plate. Spoon Horseradish Cream Sauce between the bananas and the rusks.
4. Place a piece of cooked filet on each rusk and top with Red-Wine and Mushroom Sauce.
salt and pepper, to taste
4 ounces butter
8 bananas, sliced in half lengthwise
16 Holland rusks
4 fluid ounces horseradish cream sauce
1 pint Brennan's Red-Wine and Mushroom Sauce
Servings: 8
1. Sprinkle the beef filets with salt and pepper and grill until done as desired.
2. In a large skillet, melt the butter and sauté the bananas until tender and lightly browned, approximately 4 minutes per side.
3. To serve, arrange two Holland rusks each in the center of eight warm plates. Arrange a slice of banana on either side of the rusks near the edge of the plate. Spoon Horseradish Cream Sauce between the bananas and the rusks.
4. Place a piece of cooked filet on each rusk and top with Red-Wine and Mushroom Sauce.
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